When I made the semolina dough the other day I decided to use a bit to try to make a lavash style crispbread. I thought that adding a bit of flavour would be a good idea and thanks to A Year's Worth of Eating and Antipodean Blogging by Post I had just the thing :
Balmain & Rozelle spice - Fragrant spice blend. "A spice blend that celebrates the contemporary character of the area, supported by traditional Australian values". Including lime leaves, lemon myrtle, cumin, ginger, garlic, galangal, caraway and coriander.
I rolled out a portion of dough as thinly as I could, sprayed it with oil and sprinkled it with the spice mix. Then baked it at 190°C for about 15 minutes until it was crispy and golden. Break into pieces and eat. Very nice!