The food sensation I find myself craving more than any other is crunch, that wonderful, teeth-shattering crack of fried tortillas and potato chips.

So I was particularly excited to try this month’s Daring Bakers challenge — lavash, using a recipe from Peter Reinhart’s The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread.

It’s a fairly basic bread dough — flour, water, salt, sugar and a pinch of yeast so it rises just a bit. Knead until your arms feel like they’re going to fall off. Let it rise, then roll out into a large, thin sheet. Top with whatever salts and seasonings you like — I chose a combination of coarse sea salt, black toasted sesame seeds, and dash of cayenne for a little heat. Bake until crispy and then cut or break into pieces.

The other half of the challenge was to make a vegan dip to go with the flatbread crackers. It so happens that my favorite mushroom spread is vegan, so I went straight for the creminis. The mushrooms and walnuts in the dip were just perfect for the crispy toasts, and I started slathering the lavash with it almost immediately.

Many thanks to Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl for hosting this challenge! They adapted the recipe to be gluten-free, so that everyone can enjoy a crisp cracker. You can check out their sites for the recipe we used, or try our bacon-infsued lavash (for the non-vegans).

(This post originally appeared on Cookthink)