Although the Method for Making this Lavash is almost identical to the previous Rosemary Crackers, the flavor is distinctly different. Notably, the modest amount of sugar, the cayenne, the yeast, and the butter give these crackers a totally different flavor than the rosemary and olive oil impart in the preceding recipe. I developed this recipe for use in King Arthur Flour’s Whole Grain Baking cookbook as an accompaniment to the Rosemary Crackers.