I've made these crackers many times...they are very crisp and tender. For rolling them out....the thinner the better.

Thyme Crackers
From Martha Stewart

Ingredients

2 cups all-purpose flour, plus more for work surface
3 tablespoons coarsely chopped fresh thyme, plus small sprigs for garnish
Coarse salt
1 teaspoon sugar
3 tablespoons cold unsalted butter, cut into pieces
1 cup heavy cream
1 large egg white, lightly beaten

Directions

Preheat oven to 375 degrees. Pulse the flour, thyme, 1 1/2 teaspoons salt, and sugar in a food processor until combined.
Add butter; pulse until mixture resembles coarse meal. With machine running, add cream; process until dough forms.
On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes.
On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. Transfer to a baking sheet. Score the dough into 4-by-2-inch diamonds. Brush with egg white, and sprinkle with salt. Garnish each diamond with a thyme sprig. Repeat with remaining dough.
Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.

Makes about 4 dozen.

Here's my flatbread recipe, which I created using an ingredients list from the crackers I bought in Sonoma:

Lars' Flatbread

Ingredients

1-1/3 cups water (lukewarm)
2 tbsp dried malt extract (or 1 tbsp sugar)
1 tbsp dry yeast (or one package)
1/2 cup oat bran
1/2 cup rice bran
1/2 cup rice flour
1-2 tbsp canola oil
1 tbs olive oil
1 tbsp toasted sesame seed oil
2 tsp salt
3 to 3-1/2 cups unbleached flour

Toppings:
1 egg + 1 tbsp water (for brushing on top of dough)
garlic powder
onion granules
caraway seeds
poppy seeds
sesame seeds

Pour lukewarm water into a mixer bowl and add malt extract. If you use liquid extract, you will have to double the amount and use less water. Whisk in yeast until all is dissolved. Then stir in oat bran, rice bran, and rice flour.

Allow this mixture to rest for half an hour or more, and then add the oils. You can add less oil if you want a harder cracker. Then add 2 to 2-1/2 cups flour that has been sifted with the salt, and put the bowl in the machine with the dough hook. Mix at high speed (with the splash guard on) until blended. Then add flour in small increments until the dough makes a ball that is not too sticky. Finish kneading by hand, or simply place in a bowl that is lightly greased with olive oil, and allow to rise for a couple of hours, or leave it in the refrigerator covered overnight. I let my dough rise twice.

Preheat oven to 375 degrees. Pinch balls of dough about 2-1/2 to 3" diameter and roll the dough on a floured surface into a rectangular shape as thin as possible. Prick the dough all over with a fork or docker and brush lightly with egg wash. Dust very lightly with garlic powder and onion granules. Sprinkle caraway seeds (if desired), about two per square inch. You don't need many of these, and it is easy for them to be overpowering. Then sprinkle poppy seeds evenly over, as desired and finish with the sesame seeds. It's better not to overdo the seed toppings (especially the caraway), but I haven't had a problem with the poppy seeds so far.

Pat the seeds into the dough with your fingers and then cut the dough into squares using a pizza cutter or ravioli cutter.

Transfer the dough, using a metal spatula, onto an ungreased baking sheet, and bake at 375 degrees for 8-10 minutes, or until toasty in appearance. You will need to watch them closely towards the end, as they will burn easily, once they are done. I use a toaster oven for most of them, but sometimes I bake them in the regular oven until almost done and then finish the untoasted ones in a toaster oven at a lower temperature - about 350 degrees for 2-5 minutes. You can always toast underdone ones later.

Note: These taste better if you use malt instead of sugar, and you can substitute liquid malt if that is all you can find. The rice flour and bran make them crispy and crunchy.

Lars