Pandemic, daylight savings and the election - give me the carbs! These crackers are like eating delicious thin bagels. Once you pop, you can't stop.
Dry Ingredients
3 cups flour (white or whole wheat)
2 tsp salt
1 1/2 tsp of sugar
Wet Ingredients
4 tbsp oil
1 cup water
Toppings
1/2 tsp garlic
1 tsp coarse salt
1 tsp black sesame seeds (or white if you don't have black)
1 tsp poppy seeds
Instructions
Preheat oven to 450. Put your oven rack on bottom or 3/4 of the way down (you don't want these to cook too close to the top).
Mix all dry ingredients together in a bowl. Add oil and water and mix with wooden spoon. Then use a clean hand to form two balls and press into square shape (if dough is still too dry add a little bit more water). Put on floured surface and pound down with fists (this feels cathartic!) Use rolling pin to get the dough as thin as possible (about 1/8-1/4 inch). It's hard to get the dough thin so really get your muscles into it.
Pat top of rolled out dough with a little water with your hands. Mix toppings in small bowl. Shake toppings evenly over the surface of the dough. Use a pizza cutter or knife to cut into squares/rectangles. Put crackers on greased cooking sheet (they can be pretty close together as they don't really spread). Use a fork to poke a few holes in the surface of each cracker (prevents them from getting too puffy).
Cook for 10-15 minutes until top starts to brown.
Storing
If you don't end up eating them all at once (which is pretty easy to do) you can store them in an airtight container for a few days.
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