I have already recreated the original recipe of the Exodus Matzah, as described in my article, Biblical Emmer Wheat Passover Rekik Matzah – רקיק מצה. This recipe is basically the same, but it uses ancient Einkorn wheat instead of Emmer, and is my recreation of what the rich Israelites could have probably baked after they have settled in the Land of Israel. Einkorn wheat was much more prevalent in the Land of Israel than it was in Egypt, although Emmer still was the most prevalent wheat variety in Israel as well. See Zohary, Daniel, Maria Hopf, and Ehud Weiss. Domestication of Plants in the Old World: The origin and spread of domesticated plants in Southwest Asia, Europe, and the Mediterranean Basin. Oxford University Press on Demand, 2012. p. 38. The reason, I speculate that it was the rich Israelites using Einkorn is because it does not have high yield and therefore the poorer classes simple could not afford it, and second it results in much fluffier and softer dough, while it is much stickier and harder to work with than Emmer. So it would be the rich who would bother dealing with it, since they could afford slaves who would do the kneading for them.