Ingredients:
2½ cups whole wheat flour
⅓ cup sesame seeds
½ tsp. salt
½ tsp. baking powder
½ cup extra virgin olive oil
½ cup water
coarse salt, for sprinkling
Equipment:
Medium bowl
Spoon
Rolling pin
2 baking sheets
Kitchen knife OR pizza cutter
Metal spatula (optional)
Directions:
- In a medium bowl, combine the flour, sesame seeds, salt, and baking powder. Whisk to combine.
- Make a hole in the center of the dry mixture, then add the olive oil and water into the center. Use a rubber spatula to very gently combine the ingredients together just until the dough comes together. It will be sticky and be careful not to over mix.
- Cover the bowl with a plate or damp towel and refrigerate for at least 30 minutes.
- Preheat the oven to 350ºF.
- Place a piece of parchment paper on the counter and transfer ¼ of the dough onto it. Using a rolling pin, roll the dough as thin as you can get it, about ⅛ inch. Place a second piece of parchment paper over the dough if it sticks to the rolling pin.
- Use a sharp knife or pizza cutter to cut the crackers into 1-2-inch squares or rectangles.
- Slide the whole piece of parchment paper with the sliced crackers onto a baking sheet. Sprinkle the tops of the crackers with coarse salt and any optional toppings.
- Repeat steps 5-7 with the remaining dough.
- Bake each tray of crackers for 25-30 minutes. If baking two trays in the oven together, ask for an adult’s help to rotate them after the first 10 minutes. The crackers are done as soon as they turn golden brown.
Note: Crackers keep well in a glass or metal, airtight container or wrapped in tin foil for up to 10 days. They will turn soggy in a plastic container.