OLIVE OIL CRACKERS

By BobD

Ingredients

• I like to top these with a little Parmesan cheese and a generous sprinkling of za’atar, a spice mix made with thyme, sesame seeds and sumac. You can find it in Middle Eastern groceries or make your own.
• 1 1/2 cups whole-wheat or whole-wheat pastry flour
• 3/4 cup unbleached flour (or use all whole-wheat flour)
• 3/4 teaspoon salt
• 1/4 cup water
• 2 large eggs
• 1/4 cup plus up to 1 tablespoon extra virgin olive oil
• 1/4 cup grated Parmesan
• 2 tablespoons za’atar

Details

Servings 90
Adapted from nytimes.com

Preparation

Step 1

1. Preheat the oven to 375 degrees. Line baking sheets with parchment. Sift together the flours and the salt. Combine the water, eggs and 1/4 cup of the olive oil in a measuring cup. Place the flour mixture in the bowl of a food processor fitted with a steel blade, and turn on the processor. Add the liquids with the machine running, and process until the dough comes together. The dough will be soft. If it seems wet, add another tablespoon of flour.

2. Remove from the food processor, and wrap in plastic. Let rest 15 minutes. Divide into two portions, and roll out each portion into thin sheets. Brush the top of the sheets with the remaining olive oil, and sprinkle with Parmesan and za’atar. Using the rolling pin, gently press the topping into the surface. Cut the dough into squares or rectangles, and transfer to the baking sheets.

3. Bake 15 minutes until lightly browned and crisp.

Note: To make za’atar, mix together 1/4 cup finely crumbled dried thyme, 1 tablespoon sesame seeds, 1 teaspoon sumac (available in Middle Eastern markets) and a pinch of salt. Place in a jar, and keep in a cool, dark place. A number of seeds can stand in for the za’atar. I like charnushka, also known as nigella, as well as sesame seeds, cumin seeds, poppy seeds and flax seeds. Try different combinations.

Yield: Eighty to 90 crackers.

Advance preparation: These crackers will keep for a week in an airtight container.