So I must have made at least 20 batches of panhead crackers by now.  They tend to vanish quickly around here.  I am just waiting for another batch to come out of the oven as we get prepared for another weekend of camping.  I have tried several flavours - everything bagel, garlic and onion, Italian, cheese, pepper and plain salted.  It doesn't seem to matter what I do, I can never use all the liquid.  Now I am using olive oil instead of avocado oil because that is what I have.  But I usually can only add 1/4 cup of water before they get way too wet.  A 1/4 cup works perfectly for me and I am wondering if altitude has that kind of effect.  Calgary is at 3,800 feet.