i was experimenting a basic cracker recipe with flour, cornmeal, water, and olive oil base but noticed that while baking i would get air pockets.
i let the dough rest for 30 minutes or so and proceeded to knead it a little before rolling it out rather thinly. could the pockets be created by an overlap of dough that i didn't roll out? any other reasoning?
i noticed that an older recipe by krissywatts includes baking powder, as a novice to all this... what exactly would the addition of baking powder do?