Spiced Olive Oil Crackers

• 2 cups all purpose flour
• 1 teaspoons baking powder
• ½ cup water
• 5 teaspoons olive oil, plus extra for brushing
• ½ teaspoon salt
• ½ teaspoon smoked sweet paprika
• pinch of cayenne pepper
• ¼ teaspoon freshly ground tellicherry peppercorns
• Cyprus flaked sea salt and white sesame seeds for sprinkling

If you're looking for a fresh take on these crackers, try topping with one of the following combinations. 

• 1/2 teaspoon SKORDO Syrian Za'atar
• 1/2 teaspoon SKORDO Israeli Za'atar
• 1/2 teaspoon nigella seeds

Or

• 1/2 teaspoon fennel seeds
• 1/2 teaspoon orange zest 
• 1/4 teaspoon rosebuds and petals, slightly crushed

Directions:

1. Mix flour, baking powder, salt, paprika and cayenne in a large bowl. 
2. Add the flour, water, and olive oil.  Form a soft dough using first a fork and then your hands to bring the ingredients together. The dough will be firm, but feel free to add water (a few drops at a time) if it seems dry. 
3. Once mixed, gently roll the dough into a ball and refrigerate for 1 hour. You'll need a relaxed dough to stretch!
4. Preheat the oven to 425 degrees F and line baking sheets with wax paper.
5. Lightly dust a work station with flour and turn the dough out. Cut the dough into pieces roughly the size of a walnut.
6. Roll each walnut sized piece of dough until they're as thin as possible without tearing. You'll be working with several pieces at a time. Be sure to stretch the dough and then let them rest. Circle back to the first piece and stretch a bit more. Repeat until all the pieces are as thin as possible! 
7. Put the stretch dough pieces on the baking sheets, brush the pieces with olive oil and sprinkle with your selected spices. 
8. Bake for 6-7 minutes until the crackers have blistered, are golden and dry. 
9. Cool the crackers on a wire rack.
10. Store in a sealed container for up to a week. Enjoy!