Lavash Crackers

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).

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.

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.