makes about three dozen crackers
2 cups unbleached all-purpose flour
1 teaspoon kosher salt
2 tablespoons black sesame seeds
2/3 cup warm water
1/3 cup olive oil
1. Preheat the oven to 375 degrees.
2. In a medium bowl, stir together the flour, salt, and sesame seeds.
3. Make a well in the center of the dry ingredients. Pour in the water and olive oil.
4. Stir to combine.
5. Once the dough comes together, turn it out onto a lightly-floured work surface. Knead the dough a couple of times.
6. Split the dough into three balls. Wrap each in a piece of plastic wrap. Chill them in the fridge for at least 30 minutes.
7. Place a sheet of parchment paper on your work surface. Working with one dough ball at a time, use a rolling pin to roll the dough as flat as possible into a rectangular shape. (Add more flour as needed to prevent the dough from sticking.)
8. Use a knife or pastry wheel to cut the crackers into squares. (Depending on how even your rectangle is, you may have some funky-shaped crackers along the edge of the dough.)
9. Sprinkle the crackers with Maldon salt.
10. Bake in the oven for 15-20 minutes, or until the crackers are golden brown. Watch them carefully at the end of the cooking time, as they can go from "done" to "burned" very quickly.
11. Remove the crackers from the oven and cool on a wire rack.
12. Crackers can be stored in a tightly-closed container for up to one week.