I made these today. Light and crispy but they ALL puffed up even though I pricked them with a fork. I won't suppose guests will mind because they taste fab. I used KA bread flour not realizing Italian flour isn't a bread flour. My dough wasn't too hard to roll out, or like clay, but medium soft/dense. Next time I will double the batch and use olive oil for the vegans. If I'm going to work this hard baking crackers I want to more to share even if it means letting the oven heat up and cool twice. I think that bread flour's gluten was so strong, those crackers just HAD to puff! Glad they were tasty, anyway... PJH

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