Lavash Crackers

Can't fail. Every direction here can be altered with no change in final results.

Dough

water, warm (ca. 110F), 150 grams
yeast, active dry, 1 t
honey, 1T
flour, all purpose white or just about anything, 225 grams (ca. 1.5 cups + 1-2 T)
salt, 5 g (1 t)
olive oil, 12 g (ca. 1T)

Prep

1. Just add ingredients to mixing bowl (I usually don't proof yeast but feel free if you like) and knead about 5 minutes. Add more flour as necessary to prevent tackiness. This should be a pretty dry dough.

2. Let rise about 1-2 hours.

3. Punch down and divide dough into two lumps. Squash each lump into a flat squat disc (ca. 5" in diameter. Sprinkle with a bit of flour and let rest on counter covered with plastic wrap.

4. Let rest for about 20 minutes (up to an hour).

5. Preheat oven to 425F and place baking stone in oven for preheating.

6. Using flour to prevent sticking, roll each out very thin using a rolling pin. If it gets tough to roll out and keeps springing back, rest 5 minutes and continue. One ball should be able to be stretched to approximately a 14" diameter disc. Because it's pretty dry dough, it should be pretty easy to handle. Place the dough disc on a piece of parchment and cover with a piece of plastic wrap (or a crunch plastic bag) to loosely cover until topping time. It only needs a 5 minute rest but 30 minutes is not too long either. I usually roll out the other ball of dough.

7. Topping. Seems like a lot of steps but it's fast.
-Take the flat disc on parchment and:
-paint the surface with water (makes seeds stick)
-sprinkle seeds (caraway, sesame, dried herbs, etc. ...) on moist surface
-using a rolling pin, lightly, roll over the seeds to embed them into the dough
-using a knife or preferably, pizza cutter/roller, cut strips into the surface of the prepared dough (so when it comes out of the oven and cools, you can break the cracker along the cut edges)
-dock the entire surface by jabbing it with a fork (to prevent it puffing like a blowfish during baking)
-finally, slide the parchment into the oven using a peel or a cookie sheet inverted
-bake until it's brown and crunchy looking.

8. Remove, LET COOL, and then break the cracker along all the lines you put in it.