2 cups hard white wheat flour
1 cup unbleached all purpose flour
1 teaspoon fine-grain sea salt
1 cup warm water
1/3 cup extra virgin olive oil-Whisk together the flours and salt.
Add the water and olive oil.
Mix 5-7 minutes. Knead by hand on a floured counter-top.
The dough should be just a bit tacky - not too dry, not too sticky to work with.
If you need to add a bit more water (or flour) do so.
-When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.
-While the dough is resting, preheat your oven to 450F degrees.
-When the dough is done resting, flatten one dough ball. Using a rolling pin, shape into a flat strip of dough. Pull the dough out a bit thinner by hand. You can also cut the dough into whatever shape you like at this point. Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven (on a baking sheet). Repeat the process for the remaining dough balls, baking in small batches. Bake until deeply golden, and let cool before eating - you will get more crackery snap.
-Makes a dozen extra large crackers.