I'm guessing this is the best place to put this.
I'd like to make a whole-grain, high-fiber Wasa-style cracker. For those of you who haven't had Wasa, they're flatbread/crackers about the size of a graham cracker. They have been docked with large holes as one would do to a thin pizza crust. They are VERY dry, but very crisp. Some varieties (Multigrain and the 'hearty' varieties in particular) are about 1/4" inch thick and very airy.
Anyone got any clues on how to go about this? A very low-hydration dough rolled out flat, allowed to rise and then baked?
(Hopefully this thing will let me post now. I gave up awhile back due to not being able to post)