Powder vs flakes was exactly the issue!!There must be a difference in the ingridients here in Norway and what you use.
I use 2 cups of cold water in this reciepe, and if I wait more than five minuts, the dough is so hard it is impossible to work with. Then I have to add some more water.
My dough is dryer than on your pictures VeeJay.
Which kind of Psyllium hulls are you using?
I found Psyllium hull powder at the Good Food store this time I shopped. I made half a recipe of the crackers yesterday and it took the whole cup of water and was thick in less than 10 minutes. By the time I got it spread on the baking sheet it was almost too thick to work with. I'm thinking next batch I'm going to go 1/2 and 1/2 flakes and powder and see how that works. I also add about a Tbs of chia seeds to my recipe so that may add extra thickening properties. I started adding them when the batter was too wet. Don't need them now, but I like them so will add anyway.