I have made homemade "wheat thins" and absolutely loved them, but they didn't have yeast in them. I so intrigued by this recipe that I am going to have to try these. Thank you for the tip of pressing the flavored salt into the dough with the rolling pin. That is exactly what was missing in my crackers. I sprinkled them with salt, but it mostly fell off. Yes, Kristen, there are what I think of as the "pie crust" type of crackers, like wheat thins; and the leavened crackers, like these, or those leavened with abking powder/soda (or both yeast and chemical leavening, as these are). I think the leavened ones are more "crackery." Hope you enjoy these - PJH

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