Something that occurred to me and is relevant to the season:
Matzah is Passover flour and water, baked into hard, flat sheets.
Why couldn't a tortilla made with Passover flour and water and baked (under a learned Rabbi's supervision, of course)into a soft flat sheet qualify as kosher l'pesach?
In the same vein, why not a corn tortilla, made simply from ground corn and water?
Has no one ever thought of it or is there some specific halacha that says that Passover flour can only be used to make hard matza, and all other uses can only be derivative of that matzah?
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