Judith Norell's Silver Moon Bakery Sells a Variety of Matzos Judith Norell, an owner of Silver Moon Bakery on the Upper West Side, has baked matzos for a few years. But now she is expanding the line to include whole wheat, poppy seed and sesame seed matzos, in addition to plain. They are not kosher, and therefore not for Jews who follow the dietary rules for Passover, which starts on the evening of April 6. According to the Talmud, matzo must be made in 18 minutes or less, to prevent the natural leavening of the flour-and-water dough. Ms. Norell mixes, kneads and rolls the breads in less than 18 minutes, she said, but that does not include baking. Ms. Norell's matzos are in the style of the lacy ones that were once made in Pitigliano, Italy, a Tuscan town that had a substantial Jewish population before World War II, when it was known as Little Jerusalem. Ms. Norell, who wants to commemorate that community, uses a little olive oil and salt in the dough. Her flour is kosher, and the bakery is vegetarian. Ms. Norell also knows that, while Sephardic Jews will eat poppy and sesame seeds during the holiday, Ashkenazi Jews will not. Still, these long, oval flatbreads are quite delicious, especially in whole wheat. Silver Moon Bakery, 2740 Broadway (105th Street), (212) 866-4717, sells individual plain nonkosher matzos for $2.50; poppy seed and sesame seed, $2.75; and whole wheat, $2.95. Orders for Passover are being accepted now, with a minimum of six of one variety. They will be available at the bakery starting Thursday.