The “loaf” was unfermented bread, as was used for the Passover. (Ex. 12:8; Deut. 16:3) The bread was made from wheat flour and water, without any leaven or seasoning, such as salt, being added. Because it was unleavened, it would not have risen. It would be plain, dry, and crackerlike, easy to break into pieces.

Or Jewish matzoth may be used, a type without added malt, eggs, or onions.