Rosemary and Olive Oil Crackers

Instructions

1. 1

   Mix the whole wheat flour, all purpose flour, salt, black pepper, and garlic powder together in a large bowl.

   Tip: Sifting the flours together helps distribute the seasonings evenly throughout the dough.

2. 2

   Make a well in the center of your dry ingredients and pour in the water and olive oil.

3. 3

   Stir with a wooden spoon until a shaggy dough forms, then knead by hand for about 5 minutes until the dough becomes smooth and elastic. Fold in the chopped rosemary during the final minute of kneading.

   Tip: The dough should feel slightly tacky but not sticky. If it's too dry, add water one tablespoon at a time.

4. 4

   Divide the dough in half. On a lightly floured work surface, roll out one portion as thin as you can, aiming for about 3 millimeters thick.

   Tip: Working with one half at a time makes the dough much easier to manage.

5. 5

   Transfer the rolled dough to a baking sheet lined with parchment paper. Cut it into cracker sized squares using a sharp knife or pastry cutter, spacing them about 1 centimeter apart.

   Tip: Don't separate the pieces yet. They'll hold together and be easier to score for even baking.

6. 6

   Repeat rolling and cutting with the second half of dough on another baking sheet.

7. 7

   Bake both sheets in a preheated 190 degree Celsius oven for 25 to 30 minutes, until the crackers are golden and crispy. Rotate the pans halfway through for even browning.

   Tip: The crackers will continue to crisp up as they cool, so don't wait until they're dark brown in the oven.

8. 8

   Remove from the oven and let cool completely on the baking sheets for about 10 minutes before breaking apart along the cut lines. Store in an airtight container for up to one week.

   Tip: Cooling on the sheet helps them achieve maximum crispness before storing.