For when you're feeling fancier than store bought and have some extra time. This makes about 60 crackers, 80 if you like them thin. 

PARTS
— 1.5 cups whole wheat flour
— 1.5 cups AP flour (can do all AP or gluten free if need be)
— 2 teaspoons sugar
— 2 teaspoons salt
— 4 tablespoons extra virgin olive oil
— 1 cup water
— Optional: 1 tablespoon of sesame seeds (I love the black ones), fennel seeds, poppy seeds, salt flakes, dried herbs, dukkah, za'atar seasoning...

CLUES
1. Heat oven to 450 degrees. Line a baking sheet with parchment + set aside. 
2. In a medium bowl, whisk together the dry ingredients - flour, sugar, salt.
3. Add the oil and water to the flour mix and work it until a sticky dough has formed. If you're feeling a little dry at the bottom and there's still loose flour, add more water... just a tablespoon at a time until everything comes together. 
4. Flour a work surface, and shape the dough into a square. Roll it out to a large, flat square about 1/8 inch think or thinner. I prefer these guys on the thinner side. 
5. Lighting sprinkle the dough with water (makes it sticky again) and sprinkle your desired toppings on - I like to sprinkle some salt flakes on at this stage. 
5. Using a pizza cutter, good knife, cookie cutter etc. cut your dough into desired shapes.
6. Once shapes are cut, use a fork to poke holes into each cracker. This will prevent them from fluffing up too big. 
7. Transfer crackers to parchment lined baking sheet, and bake in the oven for 11-14 minutes or until the edges are your ideal golden color. Transfer to a wire rack or set on a marble counter top to cool. 


These stay beuno for up to a week in an airtight container. Pop them back in the oven for extra crispyness after a few days.