Having been inspired by others' efforts with the crackers, and feeling peckish, I had another go at the crackers this afternoon. Differences in approach this time: I added about a tablespoon and a half of chopped lime basil (I have a surfeit of it in my garden; it seeds itself prolifically) and I baked in on a parchment sheet on a (preheated) pizza stone. As I did last time, I topped the crackers with coarse salt and cracked pepper.
Result: Even better than last time! The basil added a zingy freshness that complemented the pepper (I also added a little bit of freshly ground pepper into the dried ingredients. Pressing out the dough on the parchment sheet was much easier than it was on the baking pan--no lip to get in the way. This also made it easier to get the dough really thin, and to cut the crackers into the neat little squares I like.
Thanks once again, Krissywats! These are fast becoming a snack staple in my house.