I make my own with supervised grain. I usually make two sorts, the classic round crunchy matzoh and Sephardic ones which are pretty much the same as chapatis – flat, flexible, cooked a little differently.
An excursion into food history came up with some interesting facts. What we call matzoh today isn’t what matzoh was a few hundred years ago. Certainly not what Hillel made his famous sandwich out of. That would have been more like the Sephardic version. Some time back the crust was considered a delicacy. The process for making matzoh was changed so that the good stuff became the whole thing.
And why do I do it? Taste or chumrah? Neither. I do it for enjoyment.