6 ounces semolina
6 ounces all-purpose flour, plus more for dusting
1 ½ teaspoons kosher salt
6 ounces warm water
1 ½ ounces extra virgin olive oil
Combine the semolina, flour, and 1 teaspoon of the salt in a large bowl. Add the water and ¾ ounce of the oil and mix until a rough dough forms. Transfer to a work surface and knead for about 10 minutes, or until smooth and elastic. Cut the dough into quarters and form each portion into a ball. Wrap each portion separately in plastic wrap and let rest for about half an hour.
Preheat the oven to 400ºF. On a lightly floured surface, roll out each portion of dough to an 11×14-inch, 1/32 to 1/16-inch thick rectangle. As you work, transfer the rectangles to parchment-lined baking trays. Lightly brush the rectangles with the remaining ¾ ounce oil and sprinkle with the remaining ½ teaspoon salt. Bake for 14 to 16 minutes, or until golden brown. Transfer crackers to a rack and let cool to room temperature. Break into irregular pieces and enjoy with or without cheese.
Yields about 12 ounces. Crackers keep for about a week in a tightly sealed container in a cool, dry place. For flavored crackers, mix 2 teaspoons to 1 tablespoon sesame seeds, poppy seeds, nigella seeds, or fresh rosemary needles into the dry ingredients before adding the wet ingredients.