Matzo major forms of matzo. In many western countries the most common form is the hard form of matzo which is cracker-like in appearance and taste and is used in all Ashkenazic and most Sephardic communities. Yemenites, and Iraqi Jews traditionally made a form of soft matzo which looks like Greek pita or like a tortilla. Soft matzo is made only by hand, and generally with "shmurah" flour. Flavored varieties of matzo are produced commercially, such as poppy seed- or onion-flavored. Oat and spelt matzo with kosher certification are produced. Oat matzo is generally suitable for those who cannot eat gluten.
H letter were not there at all, so for example the singular definite article "le" or "la", which is elided to "l"' before a vowel, elides before an "H muet" followed by a vowel. For example, "le + hébergement" becomes "l'hébergement" ('the accommodation'). The other kind of is called "h aspiré" ("aspirated "", though it is not normally aspirated phonetically), and does not allow elision or liaison. For example in "le homard" ('the lobster') the article "le" remains unelided, and may be separated from the noun with a bit of a glottal stop. Most words that begin with an "H muet"