Mary, yes, these are similar to the DB lavash, but without yeast. That was a very fun challenge.

rainbowbrown, thanks so much!

Faythe, thank you!

Marysol, I didn’t think of that but it does look like leaves. I suppose for a special occasion you could even use a leaf-shaped cookie cutter on the dough after rolling it out.

Maggie, that’s a lot of flaxseed! I learned the hard way that it’s best to store it in the freezer after I had a large bag go bad on me (tastes like fish, not at all pleasant).

Kim, I’ll be waiting to see what you come up with!

Laura, with the KA roller attachment I started at setting 1 and went up to 7 for these, by increments of 2. If the dough contains whole seeds (like the sesame-semolina ones I did before) they can’t be rolled quite so thinly as the seeds will tear the dough. If dough is sticky (either for bread or for pasta) using plenty of flour is helpful. Other than that, the only advice I can give is just to experiment!

Thanks

And this bread, like the thyme one, looks gorgeous. If nothing else, I have yours to try since I know you got it to work!