To say that store bought matzo is not the tastiest food in the world is putting it lightly. If you've grown up eating matzo, you're far more likely to enjoy the taste than a newcomer, and of course, have a better understanding and appreciation of the tradition. However, if you're interested in making matzo that's a little tastier than the store variation without straying from the concept of flour and water only, how about making your own matzo instead?

Important note: If you are making the matzo for Passover, you need to set a timer and make sure that the dough is done and in the oven before 18 minutes have passed. This time limit is in place in order to prevent the natural, wild yeast spores in the air from fermenting and leavening the dough.

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