Matzo cracker

It is a thin, crisp unleavened bread, traditionally made from flour and water and baked before the dough can rise. Matzo is eaten year-round, though it is especially associated with Passover.

Briefly dip each cracker in cold water, for about 10–20 seconds, then blot it dry and leave it for a minute to soften. It should bend without falling apart; use softened matzo for dishes such as matzo brei.

Break matzo into pieces, soften them briefly with water or milk, then drain and stir through beaten eggs. Fry in a buttered pan over medium heat for a few minutes, turning once, until set and golden; serve sweet or savoury.

Keep them in an airtight tin or sealed packet in a cool, dry cupboard so they stay crisp. Once opened, protect them from humidity and strong-smelling foods.

Top them with butter, soft cheese, smoked fish, chopped egg or jam. Crumbled matzo also thickens soups, while matzo meal is used for dumplings and coatings.

Yes. Crush them finely for a crisp coating on fish or chicken, or use matzo meal in meatballs and patties; it absorbs moisture readily, so add it gradually.

Yes: whole-wheat matzo has 11.8 g of fibre per 100 g, compared with 4 g in matzo crackers. Its stronger, nuttier flavour works well with savoury toppings.

Matzo crackers are typically rolled thin and baked until crisp, while unleavened bread can be softer and thicker. Both are made without yeast, but the texture and uses differ.