1 1/2 cups all purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon salt (add a bit more if you like a saltier cracker)
3 tablespoons olive oil
3/4 cup water
Pre-heat over to 450 degrees.
Combine the flours and salt in a bowl. Add the olive oil and water and stir until you have a cohesive ball of dough (you’ll need to use your hands to really get it all together). Set aside for 15-20 minutes.
While you wait, mix up a spice/seed blend (skip this if you want plain, salted crackers). Here’s what I’ve been using. Sometimes, I’ll swap out rosemary for the fennel and add some salt to this combo for a slightly different take.
2 tablespoons sesame seeds
2 tablespoons poppy seeds
1 tablespoon garlic powder
1 tablespoon fennel seed
After the dough has rested a bit, divide it into two pieces, flour a board and rolling pin and roll the dough out until it’s as thin as you can get it. Put on a parchment-covered cookie sheet, brush with water and sprinkle with your spice/seed mixture or salt (kosher or a coarse sea salt is best here). Use a pizza cutter to slice the dough into squares or diamonds and bake for 10-12 minutes).
Let the crackers cool completely and then store them in an airtight container. If you don’t eat them all up, they’ll last at least a week on the counter.
They are also delicious sprinkled with Parmesan cheese. Each recipe makes between 40-50 crackers, depending on how small you make your cuts.
Recipe found at Food in Jars