Lavash Crackers

In a mixing bowl, stir together the flour, salt, yeast, honey, oil and enough water to bring the dough together. Sprinkle the counter with flour and transfer the dough to it. Knead the dough for about 10 minutes, or until the dough passes the windowpane test and registers between 77° and 81°F. The dough should be smooth and supple. Place the dough in a lightly oiled bowl, rolling to coat with the oil. Cover with plastic wrap and allow to ferment at room temperature for 90 minutes, or until the dough has doubled in size.

Lightly mist the counter with spray oil and transfer the dough to it. Using your hands, press the dough into a square. Lightly dust the top of the dough with flour and roll the dough into a paper thin sheet. (The recipe says 15 by 12 inches, but I rolled mine larger.) if the dough needs to rest, simply cover it with plastic wrap and allow to sit for 5 mintues before continuing to roll. Once the dough reaches the desired thinness, allow it to rest for 5 minutes before transferring it to a parchment lined baking sheet.

Heat the oven to 350° with a rack on the middle shelf. Mist the dough with water and sprinkle on your desired toppings. For precut crackers, use a pizza cutter to cut the dough into diamonds. They will seprate as the dough cooks or easily snap apart after baking. For shards, leave the dough uncut. Bake for 15-20 minutes or until the dough begins to brown evenly across the top. This time will depend on how thinly and evenly your dough is rolled.

Allow the crackers to cool on the pan for 10 minutes, then snap apart or into shards and serve. Note: I kept these crackers for three days without any loss in freshness.