I’ve been working on a “flatbread-like” hearty cracker recipe. It does not call for any temperature water, but I wonder if using boiling water might not help the rolling out process. The dough is similar to pizza crust dough, and I’ve switched to bread flour (from all-purpose); but after rising time, it is rather difficult to roll thinly enough. Often I partially roll it, let it rest, then roll it out the rest of the way. I know it’s the gluten affecting this. Maybe I should switch back to all purpose flour & use boiling water to make the whole rolling process easier? Thanks for any suggestions!

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