From the 12/5/09 Fork You Live at Foster’s Homewares
1 1/2 cups all purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon salt
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 used at Fork You Live (sometimes, I’ll swap out rosemary for the fennel and add some salt to this combo):
2 tablespoons sesame seeds
2 tablespoons poppyseeds
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.