Crisp Fired Crackers

• 1/2 cup whole wheat flour
• 1/4 cup plus 2 tablespoons coarse cornmeal
• 1/2 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil

1. In a large bowl or in the bowl of an electric mixer, whisk together the whole wheat flour, cornmeal, and salt to evenly combine.
2. Pour in the olive oil and 1/4 cup water and mix with the hook attachment until the dough comes together in a ball with a tacky consistency-dry, but neither too crumbly nor too stiff.
3. Add 1 to 2 tablespoons more water if necessary to achieve this texture.
4. Alternatively, the dough can be mixed with a spoon, then kneaded by hand on a surface lightly sprinkled with flour.
5. Wrap the dough in plastic and refrigerate for 30 minutes or up to 3 days.
6. Preheat the oven to 450 degrees.
7. Divide the dough into 4 squares.
8. Lightly sprinkle a flat surface with flour and roll each square out to a thickness of about 1/8 inch.
9. Use a knife to cut out crackers into 2-by-1-inch rectangles.
10. Arrange the rectangles on baking sheets (it will be necessary to bake in batches) and bake until the crackers are crisp and the edges are dark brown, 8 to 10 minutes.
11. Store the crackers in an airtight container for up to 2 weeks.

whole wheat flour, coarse cornmeal, kosher salt, extravirgin olive oil

Taken from www.cookstr.com/recipes/crisp-fired-crackers (may not work)