I felt like baking bread the other weekend, but ran out of time for the dough to rise. So, I turned to unleavened bread.
These are matzoh crackers from Rose Levy Berenbaum's "The Bread Bible". She calls for chopped fresh herbs in the dough; I used toasted sesame seeds instead. These are tasty enough when hot out of the oven and smeared with soft butter, but I wouldn't walk a country mile for them. The leftovers have been languishing on the counter for 2 weeks, which is all you need to know, really.