CTRebbe
Flour and water, the ingredients sound the same bit they are not.
There are varieties of flour, and it is affected by soil and growing conditions.
Water varies greatly. The mineral content varies a great deal.
Was it baled in electric, gas, coal or wood fired Ovens?
Here in the compound we’ expect to bake our annual load in our outdoor brick wood fired oven. As he has almost every year (not last year when we let no outsiders into the compound during the early stages of the pandemic) in the last 20, our Rav will be here to supervise and partake in the mixing, rolling, baking. We like thin and crisp and dark.
and before anyone comments, the preparation area and oven are covered with a high overhead tarp to deal with prohibitions of outdoor baking of matzo…not that they had indoor ovens in Mitzrayim and Sinai.