Bread-Bakers v109.n041.2

Hi
I'm going try my hand at baking Lavash crackers for the first time. 
I'll be following the recipe on page 178 of The Bread Baker's 
Apprentice. I'm looking for advice on rolling out the dough, because 
this sounds like the tricky part. Peter Reinhart recommends misting 
the counter lightly with spray oil. How sticky is this dough? Would 
rolling out the dough on a Silpat be a good idea? Any suggestions, 
tips, caveats... would be greatly appreciated.