I made half recipe and it was already big enough for my oven tray.
NOTE: I marked it as raw because of the original recipe. Since my dehydrator is not that flat one with drawers (it has a whole in the middle), I baked the dough in the oven at low temperature, turning off the oven from time to time, leaving it there... I forgot how much I used but there was no flipping it and it was like: 100°C for 15 minutes, then turned it off, left the dough there for 20 minutes IN the oven, then turned on the oven again... until reached desired consistency.
From Organic Talks