Lavash Crackers - active dry yeast

Method

• In the bowl of a standing electric mixer, combine the yeast with 2 tablespoons of the water and let stand until moistened.
• Add the flour, olive oil, honey, 2 teaspoons of salt and the remaining water.
• Fit the mixer with the dough hook and mix on medium-low until a firm, supple dough forms, 15 minutes.
• Turn the dough out onto a floured surface and cut into thirds; let stand for 15 minutes.
• Preheat the oven to 325.
• Lightly coat the underside of three 12-by-15-inch rimmed sheet pans with vegetable oil.
• On a floured surface, roll out the dough to rectangles slightly larger than the sheet pans, a scant 1/8 inch thick; if the dough springs back, let rest for a few minutes before rolling again.
• Drape each rectangle over the underside of each sheet pan so it hangs over the edge.
• Sprinkle each rectangle with water, then sprinkle with 1/2 teaspoon of kosher salt and 1 tablespoon each of the za'atar and sesame and poppy seeds (1 flavor per tray).
• Leave the dough whole or, using a pastry wheel, cut it into twelve 3-by-5-inch pieces.
• If you have 3 racks in your oven, bake 1 pan of lavash on each rack for 40 minutes, until browned and crisp; shift the pans halfway through baking.
• If you have 2 racks, bake the lavash in shifts for 35 minutes per batch.
• Transfer the lavash to racks and let cool.
• Break the lavash as desired and serve.