Whole wheat olive oil crackers

Ingredients

• 1 cup whole wheat pastry flour
• 1/4 tsp salt
• 2 1/2 tbsp olive oil (divided - I used rosemary-infused oil but can also use Extra Virgin )
• 3 tbsp water (or a little more as needed)
• 1/2 tsp rosemary (approx, finely chopped, or other herb as you prefer (eg za'atar mix))
• 1/2 tsp coarse salt (or Malden salt, approx)

Instructions

1. 1

   Put the flour and salt in a food processor and pulse a couple times to mix. With the processor running, add 2tbsp of oil and the water until the mixture comes together.

2. 2

   Tip the mixture out onto a lightly floured surface and knead a minute or two. It should be soft but not sticky. Leave to rest, covered, for around 10min.

3. 3

   Preheat oven to 400F/200C and line a large baking sheet with parchment paper.

4. 4

   Divide the mixture in half and roll out each piece very thinly. Cut the dough into small squares or rectangles and transfer to the baking sheet. They'll be thin and soft but should be easy enough to pick up. Repeat with the other half of the dough. Alternatively, cut the dough into smaller pieces and roll each into thin strips.

5. 5

   Brush the crackers with the remaining oil and sprinkle over the salt and rosemary (or other herb, as you prefer).

6. 6

   Bake for approx 8 minutes until lightly brown and crisp.