A few days ago I made Lavash Crackers from Reinhart's Bread Bakers Apprentice.
Anyone that owns this book has likely paged past the photos of these great crackers and has felt compelled to make them. I've made them a few times before and always enjoy them as they make a great snack or tool for dipping into a variety of items. Common toppings I use are sesame seeds, poppy seeds, chili powder and caraway. I've tried both breaking these into pieces and cutting them before cooking as I did this time around. I've typically brushed these with an egg wash before applying the toppings though this time I followed Reinharts direction and brushed with water. I decided I prefer the egg wash as it provides a better looking deep golden finished look. You can make these easily in an evening and try a lot of different toppings. Consider giving them a try if you haven't yet!