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Jewish Passover Bread

This is a thin wafer from eight to ten inches in diameter and is made of flour, water, salt only; must be quickly mixed and baked immediately. It takes the place of bread and is usually eaten without butter. To serve it with a dessert each motze may be brushed over with the beaten yolk of an egg, then sprinkled with granulated sugar, to each tablespoonful of which one-quarter of a teaspoonful of cinnamon is added. The wafers are then piled one on another and placed in the oven until the sugar is slightly melted; they may be served cold or hot.