Olive Oil Crackers

• 1 1/2 cups whole-wheat or whole-wheat pastry flour
• 3/4 cup unbleached flour (or use all whole-wheat flour)
• 3/4 teaspoon salt
• 1/4 cup water
• 2 large eggs
• 1/4 cup plus up to 1 tablespoon extra virgin olive oil
• 1/4 cup grated Parmesan
• 2 tablespoons zaatar (see below)

1. Preheat the oven to 375 degrees.
2. Line baking sheets with parchment.
3. Sift together the flours and the salt.
4. Combine the water, eggs and 1/4 cup of the olive oil in a measuring cup.
5. Place the flour mixture in the bowl of a food processor fitted with a steel blade, and turn on the processor.
6. Add the liquids with the machine running, and process until the dough comes together.
7. The dough will be soft.
8. If it seems wet, add another tablespoon of flour.
9. Remove from the food processor, and wrap in plastic.
10. Let rest 15 minutes.
11. Divide into two portions, and roll out each portion into thin sheets.
12. Brush the top of the sheets with the remaining olive oil, and sprinkle with Parmesan and zaatar.
13. Using the rolling pin, gently press the topping into the surface.
14. Cut the dough into squares or rectangles, and transfer to the baking sheets.
15. Bake 15 minutes until lightly browned and crisp.

wholewheat, unbleached flour, salt, water, eggs, extra virgin olive oil, parmesan, zaatar

Taken from cooking.nytimes.com/recipes/1013588 (may not work)