Olive Oil Crackers

(Recipe adapted from Ottolenghi, The Cookbook, by Ottolenghi and Tamimi)


2 cups all-purpose flour, plus extra for dusting

1 tsp. baking powder

Scant 1/2 cup water

5 tsp. olive oil, plus extra for brushing

1/2 tsp. salt

1 tsp. paprika

1/4 tsp. cayenne pepper

1/4 tsp. ground black pepper

Coarse sea salt for sprinkling


• Mix all ingredients except sea salt together in a large bowl until soft dough forms. Cover bowl with plastic wrap and refrigerate 1 hour.

• Preheat oven to 425 degrees. Set a small bowl of flour on counter for dusting. Line a baking sheet with parchment paper.

• Turn dough out onto countertop. Cut off walnut-size pieces from dough and roll them into circles in your hand. Lightly flour counter and roll out each piece of dough, dusting with more flour as needed, until paper-thin. Set crackers on baking sheet.

• Brush crackers with olive oil and sprinkle with sea salt. Bake for about 6 minutes, until crisp and golden.

Makes about 25 crackers.