Since this dough is kind of a laminate, would it be possible to bake them without the toppings, then spritz them with water and rebake for more puff? Makes a lighter cracker, I think, and I'd like to try that if you think it would work. Thanks It may be easier to think pie crust method here instead of laminated dough method. We didn't try your method for getting lighter crackers, but if you're in an experimenting mood and would like to post your results all reader/bakers would appreciate it. Happy Baking! Irene@KAF

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