Of all the delights of the Seder table — the tender brisket, the golden chicken soup flecked with dill, the wine-drenched charoset rich with apples — commercial, kosher-for-Passover matzo falls pretty low on the list.

Made from only flour and water, the result is hard and bland — perfect as a base for matzo brei or a Hillel sandwich, but not so delicious for snacking on its own.

Homemade matzo is something else entirely. Delicate and airy, and often spiked with a little salt and olive oil, it has potato chip appeal, but it’s much faster and easier to make.