250g All purpose flour (preferably unbleached)
3 Tbs Olive oil
1/2 Cup of water
1 Tbsp Dried Thyme
150g Feta Cheese
Cracked Black Pepper and Sea Salt
Assorted seeds (optional)
In a bowl stir together the flour and salt. Add the rest of the ingredients (crumbling the feta between your fingers) and mix together to form a supple dough that is not sticky, adding more flour or water if needed.
On a floured surface, roll the dough out as thin as you can. If you have a pasta machine this makes short work. If the dough keeps shrinking back to its normal size, let it rest for five to ten minutes. You want to keep the thickness of your dough as uniform as possible to allow even cooking.
At this time you can brush the dough lightly with water and sprinkle on your choice of toppings such as poppy seeds, sesame seeds. For these crackers I kept the tops simple with just cracked black pepper and sea salt.
Using a sharp knife, pizza slicer, or cookie cutter slice the dough into bite size pieces (being as perfect or haphazard with your cutting as you like)
Place your first batch of crackers on a baking tray lined with baking paper. Place in the oven for 10 – 13 minutes minutes, turning around by 180degrees half way through cooking time if your oven is temperamental.
The exact cooking time will be governed by your oven and how crispy you want your crackers. Cook for ten minutes and keep your eye on them until they are cooked to your liking.
Remove from the oven and immediately turn onto a wire rack to cool (don’t worry, it will only take a few minutes)
Pair with your favourite dips and cheeses and serve.