Sesame Crackers

The best part of making food from scratch is being able to adjust the seasonings/flavorings according to one's taste. You can reduce or completely omit the salt, if you are watching your sodium intake. Replace the sesame oil with olive oil, if you don't have it in your pantry. You can load up the crackers with sesame seeds or just lightly scatter a bit on top or omit them altogether. Substitute poppy seeds, celery seeds, caraway seeds, aniseeds or mix and match a variety of seeds. Use fresh herbs instead such as chopped rosemary or chives. Choices abound. Although the recipe is great as is.

The crackers are especially scrumptious with hummus.


Sesame Crackers

1 1/3 c all purpose flour
1/2 c whole wheat flour
3 T extra virgin olive oil
1 t sesame oil
1/2 c water

around 3 T sesame seeds
salt
freshly ground pepper

In a bowl, mix together the all purpose flour and wheat flour using a rubber spatula or a wooden spoon. Make a well in the center and add the olive oil, sesame oil, and water.


Stir until all the flour is incorporated. Gather the dough into a ball.


On a lightly floured surface, divide the dough into 3 equal portions and pat into balls.

Setting the rest of the dough aside, roll one ball into a 1/16 inch thick rectangle (about 8x14 inches). With a pastry brush, brush the dough lightly with water and sprinkle 1 T sesame seeds, kosher salt, and freshly ground pepper on top. Use a ravioli cutter, pizza cutter, or a knife to cut the dough to desired size.


Bake on a lightly greased (or lined with Silpat) sheet pan at a 450F oven for about 9 minutes. Repeat the rolling, cutting and baking with the rest of the dough.