OLIVE OIL CRACKERS
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.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 15m
Yield Eighty to 90 crackers
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Bake 15 minutes until lightly browned and crisp.
Nutrition Facts : @context http, Calories 15, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 0 grams, TransFat 0 grams
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