Lavash Crackers

These are very promising, and the illustration in the book is mouth-watering, but I've had a hard time making them truly seem like crackers - they end up rising and being more like thin bread. The instructions do say that the secret is to roll out the dough paper thin, and I think that you might have to really work it to make it almost transparent. I'll update this when I try it again.

The key is to roll the dough out very, very thinly. Then you get delicious crisp crackers. I liked them very much but probably more work than I would be willing to do routinely.

I agree with the other reviewers that the key is to roll the dough out very thinly. I cut the dough into four pieces and rolled it out very thinly, and I loved it. I loved that the toppings really stayed on with just a finger-sprinkling of water, and that I could customize the them (caraway or fennel for me, poppy seed or salt for my husband).