“Tips for making matzah? Don’t do it. Kidding, sort of,” Shannon Sarna jests in Modern Jewish Baker, her recent hit cookbook.

In the baking tome, Sarna imparts her infinite challah wisdom along with her creative takes on the classic. How creative? Think Everything Bagel Challah, Banana Bread Chocolate Chip Challah and 15 additional quirky, oh-so-delicious varieties. Sarna gives the same inventive treatment to babka, bagels, rugelach, hamantaschen, pita and, yes, even matzah. Which some may argue would be downright insane to make yourself.

Or is it just crazy enough? It could be that Sarna is onto something. Those who have tasted the Manischewitz White Grape Matzah I grew up eating with milk as makeshift breakfast cereal will agree that flavored matzah can be a revelation.

The Modern Jewish Baker features recipes for six matzah variations—Basic; Sweet Cinnamon; Turmeric; Herb; Za’atar; and Truffle. She recommends serving her Italian inspired chopped liver recipe—featured in the book—with Truffle Matzah.

“If you are having a large group for Seder,” Sarna advises, “I would not recommend making matzah for the whole group because it is time-consuming. But if your holiday is more intimate, then absolutely go for it.”

Sarna, who started her original blog, Pizza, Bagel, Schmaltz, 10 years ago, before being recruited by MyJewishLearning to get their food-based sister site, The Nosher, up and running, says she originally started blogging to improve her writing skills. She had no idea where it would eventually lead. One cookbook later, Sarna is still the editor at The Nosher, which has an impressive following on social media. And last year she worked with Hadassah’s Every Bite Count program to create healthful renditions of Passover classics like Tri-Color Matzah Balls as well as the Israeli specialty Shakshuka.

Having been on a grueling book tour since the fall, which Sarna, a mother of two young daughters based in New Jersey, describes as “thrilling” yet overwhelming, she is certainly all for an easy Passover prep this year.

“My whole approach to Passover cooking is to cook like I do the rest of the year,” Sarna says. That means “grilled fish, roasted chicken, lots of veggies and fruit, salads, yogurt, cheese and eggs. In terms of dessert, I just focus on recipes that are already flour-free: chocolate mousse, meringues, fresh berries with yogurt or cream, cakes made with almond meal.”

Another Sarna strategy? “I meal plan for the entire week, stock up on staples, and just brace myself for a lot of cooking and dishwashing,” she says. “I stay away from packaged products and too much matzah meal. There is no ‘quick fix’ for quality, healthful cooking.”

And her homemade matzah, if you decide you’re up for the challenge?

“One of my favorite uses for homemade matzah is to accompany a cheese platter or even dips,” recommends Sarna. “During the week of Passover, you have to get creative with food in order not to go completely nuts. I love to put out a beautiful cheese board with fruits, nuts, jam, olives, cheeses and homemade matzah.

“Pair with copious amounts of wine, obviously,” she adds—kidding not kidding.

I am sharing the recipes for Sweet Cinnamon and Truffle Matzah. One saving grace of a baking process that is admittedly not short: “Homemade matzah keeps very well, so it’s a task you can do well ahead of Seder,” Sarna reassures me ahead of a very busy baking holiday. Chag sameach!

Sweet Cinnamon Matzah
Makes 8 to 10 large matzah crackers

A slightly sweet matzah is the perfect vehicle for a Passover breakfast of cream cheese or butter. Or top with chocolate spread and some sliced bananas for snack time.

1 cup flour, plus additional 1-2 tablespoons, if needed
1/4 teaspoon salt
1/2 tablespoon olive oil
1/4 cup warm water, plus 1 tablespoon
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 teaspoon sugar

Preheat oven to 500°. Place a pizza stone in the oven to heat on top rack.

Combine 1 cup flour, salt, olive oil, water, vanilla, cinnamon and sugar in a medium bowl. Mix until smooth dough forms. If the dough feels too sticky after mixing, add another 1 to 2 tablespoons of flour.

Cut dough into four parts and roll each piece out with rolling pin. Next, flatten each piece and pass it repeatedly through a pasta maker or attachment, starting at a level 8 or 9 and going until level 4 or 5. If you do not have a pasta maker, roll out dough using a rolling pin until you get it as thin as possible.

Using a pizza cutter or dough cutter, cut dough in half to form squares. Poke holes in even lines all over the dough using a fork.

Place squares into oven on top of pizza stone in batches. Bake on first side for 2 to 3 minutes. Turn over and cook 1 more minute, or until edges are starting to brown but not burn. Allow to cool. Can be stored in airtight container for 1 to 2 weeks.

Truffle Matzah
Makes 8 to 10 large matzah crackers

This is the fanciest matzah of them all! Create a Passover-friendly cheese board with a selection of cheese, jams, fruits, and homemade matzah crackers for a truly unique spread.

1 cup flour, plus additional 1-2 tablespoons, if needed
1/4 teaspoon salt
1/2 tablespoon olive oil
1/4 cup warm water, plus 1 tablespoon
1/4-1/3 cup truffle oil, for topping
1/2 teaspoon coarse sea salt or truffle salt, for topping

Preheat oven to 500°. Place pizza stone in the oven to warm on top rack.

Combine 1 cup flour, salt, olive oil and water. Mix until smooth dough forms. If the dough feels too sticky after mixing, add another 1 to 2 tablespoons of flour.

Cut dough into four parts and roll each piece out with rolling pin. Next, flatten each piece and pass it repeatedly through a pasta maker or attachment, starting at a level 8 or 9 and going until level 4 or 5. If you do not have a pasta maker, roll out dough using a rolling pin until you get it as thin as possible.

Using a pizza cutter or dough cutter, cut dough in half to form squares. Poke holes in even lines all over the dough using a fork. Brush tops of matzah with a thin layer of truffle oil and top with coarse sea salt.

Place squares into oven on top of pizza stone in batches. Bake on first side for 2 to 3 minutes. Turn over and cook 1 more minute, or until edges are starting to brown but not burn. Allow to cool. Can be stored in airtight container for 1 to 2 weeks.