I decided to make some flax bread/crackers to take camping at the last minute, so I had to make them from whatever I had in my kitchen (as usual). The difference, though, is that I actually recorded how much of each ingredient I used this time. This recipe requires use of a dehydrator, but you can always improvise with low-temp oven or outside in the hot sun! I don’t really have the authority to call this recipe “Mediterranean Flax Bread” since I’m not from the Mediterranean and neither is the bread. But “So Cal flax bread” doesn’t sound quite as fanciful, and I like my bread to be fanciful. Oh, and some of you may prefer to call them crackers, and that’s alright with me.