Sesame Seed Crackers

Mix the flour, seeds, salt and baking powder in a large bowl. Add the oil and stir until combined. Add the water and stir until the dough starts to stick together.

Kneed the dough 5 or 6 times then allow it to rest, covered, for 15 minutes.

Preheat the oven to 450°F.

Divide the dough in quarters and roll each piece out one at a time using a rolling pin or pasta rollers (1/8 inch thick or thinner). If using pasta rollers make sure the dough is well floured so it doesn’t get stuck or stick to the machine. Cut the dough into desired shapes and place on a sheet pan lined with parchment.

If the crackers are thick, bake for 7 minutes, flip them over and bake for 7 minutes more (checking on them every couple minutes to make sure they don’t burn). Return to the oven for a further 5 minutes until crispy. If they are not crispy enough once they are cooled, crackers can be returned to the oven for a bit of additional time, until crisped to your liking.

Store in an airtight container and eat within 2 weeks.

Recipe adapted from Alton Brown, Good Eats.