Matzo is a flat bread made in thin sheets made from white wheat flour and water with no leavener.
Despite the absence of leavener, Matzo bread isn’t heavy. It is baked in very hot ovens so that air trapped in the dough expands and make the bread light. The bread comes perforated so it is easy to break pieces off.
Matzo is used a lot at Passover. It can be ground up into flour or meal.
It might look like a cracker and taste like a cracker, but don’t call it a cracker: you’ll scandalize people.
Matzo is not gluten free, as it is made from wheat flour.
The first commercially made Matzo was made by the B. Manischewitz Company, founded in Cincinnati, Ohio, in 1888 by Rabbi Dov Behr Manischewitz. Some other Rabbis of the time complained that the Matzo might not be kosher, because it was made by machine.
The Manischewitz Company also changed the shape of Matzo, from round to square.
Manischewitz Company history. Retrieved October 2010 from http://www.manischewitz.com/aboutus/history.php