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3 cups all-purpose flour, or a mix of all-purpose and whole grain flours
2 teaspoons sugar
2 teaspoons salt
4 tablespoons extra-virgin olive oil
1 cup water
Optional toppings: sesame seeds, fennel seeds, poppy seeds, sea salt, rosemary
photo has my "everything topping mix"
Heat the oven to 450°F:
Place a rack in the lower third of the oven.
Sprinkle a baking sheet or parchment paper lightly with flour and set aside.
Mix together the dry ingredients: the flour, sugar, and salt.
Add in the oil and water to the flour mixture. Stir until a soft, sticky dough is formed.
If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water (a tablespoon at a time) until all the flour is incorporated.
Divide the dough into two and shape each section into a square on a lightly floured work surface.
Roll out each section of the dough: Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling. Cut the dough into cracker-sized rectangles: Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters.
Prick each cracker with fork to prevent dough from puffing during baking.Lightly brush the surface of the cracker dough very lightly with water. Combine your toppings in a small bowl and sprinkle evenly over the surface of the dough. Transfer dough to baking sheet.
Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest.
While the first batch of crackers is baking, roll out and cut the remaining dough.
Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you're crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.
Other Ideas for Toppings: dried herbs, chili powder, za'atar seasoning, dukkah
Cheese Crackers: Add 1 1/2 cups shredded cheese to the flour mixture. Pulse in a food processor until the mixture resembles course cornmeal. Proceed with adding the oil and water as directed.
Photos by: Diane Baker for Canning and Cooking at Home
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