The directions seem confusing. I made a bunch of dough. Seems to me 2 pkgs of
yeast is just way too much for a cracker recipe.
He suggests the dough can be rolled out and used as you would a pizza dough. I
tried that; in a 500 degree oven the dough blew up a huge amount. Couldn't
taste any of the spices which were put into the dough.
Has anyone tried to make this?
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