adapted from Saveur Magazine
- 1 1⁄2 cups flour
- 1⁄2 cup sesame seeds
- 1⁄2 tsp garlic powder
- 1⁄2 tsp baking powder
- 1⁄2 tsp salt
- 2 tbsp butter, softened
- 1⁄2 cup milk
- 2 tbsp extra-virgin olive oil
- 1⁄2 tsp coarse salt
1. Preheat oven to 375°. Combine flour, sesame seeds, garlic powder, salt, and baking powder in a bowl. Work butter into flour mixture until mixture resembles cornmeal. Gradually add milk, stirring until a crumbly dough forms (dough will be on the dry side but moist enough to hold together). Shape dough into a ball, wrap in plastic wrap, and transfer to the refrigerator to let relax for 10–15 minutes.
2. Divide dough in half. Roll first piece on a lightly floured surface to a 1⁄8″-thick rectangle, about 10″× 12″. Brush dough with half the oil and sprinkle with half the salt. Cut dough into rectangles. Using a thin metal spatula, transfer dough rectangles to a parchment paper–lined baking sheet about 1⁄2″ apart and set aside. Repeat process with remaining dough, oil, and salt.
3. Bake crackers until golden brown, about 12 minutes, rotating pans halfway through baking time.
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