Crackers - great with cheese and olives
3/4 C. whole-wheat flour
3/4 C. all-purpose flour
1/3 cup poppy seeds
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons aluminum-free baking powder
1/8th cup sugar
3 tablespoons olive oil
1/2 C. water - may need more or less for stiff dough
400°F for 5-8 minutes depending on how brown you want the cracker and how thin you made them.
I put everything but the oil and water into the food processor and pulse a few times to mix, then add the oil and mix it in. Add enough water while the processor is running to get a grainy texture and then let it mix for a few seconds. The dough should start clumping within a minute. (I use a low speed on my food processor)
Take out dough and form into a ball and let sit for a few minutes so that the flour has a chance to hydrate. The dough should be really stiff and dry.
Roll out thin (I use a pasta roller) and cut or leave in sheets and break after baking. They don't spread, so you can fill the pan completely.
I can make a batch (about the same size as a box from the store) in the time it takes to drive to the store and buy them.