Maza begins as álphita: barley flour that has been toasted over a fire, giving it a dark brown color and a nutty aroma and flavor. This rich flour is mixed into a dough with hot water and a little bit of oil (and perhaps salt). No baking is required, as the flour has already been cooked. The maza is then shaped into balls or pancakes. Sometimes small maza dumplings were added to broth to create an ancient matzoh ball soup.