Ingredients

Instructions

1. Toast the sesame seeds in a dry skillet over medium to medium-low heat until light golden brown and aromatic, approximately 10 minutes. Stir frequently and keep a constant eye on them, because the seeds burn easily. Pour immediately onto a plate and cool to room temperature. Remove 50g (⅓ cup) of seeds and grind them to a fine dry meal.
2. Lightly mix the flour with the olive oil - it will become a paste.
3. Add all other ingredients to the flour/oil mixture, stirring gently just until evenly combined.
4. Rest the dough 1 ½ to 2 hours at room temperature, covered. (Don’t skip this step, as it allows the dry ingredients to absorb the water, discard, and oil evenly, making the dough more cohesive and easier to roll out.)
5. Roll the dough to ⅛” thickness. It may want to break apart, so go slowly, patting it back together as needed, and lightly dusting the work surface with a minimum of flour.
6. Using a fork, prick (dock) the dough all over to prevent puffing during baking, then cut into 2.5” (6.35 cm) fluted rounds. To minimize re-rolling scraps, cut into 2.5” (6.35 cm) squares with a fluted pasta wheel. Place the crackers on two silicon or parchment-lined half-sheet pans.
7. Bake at 375ºF (190ºC) for 20 to 25 minutes in the middle of the oven until golden brown, turning the crackers over after the first 15 minutes. Cool on a rack and store in an airtight tin for up to one week.