Seedy Crisps

Ingredients:

1 cup whole wheat flour (5 ounces)
1 cup all purpose flour (4 3/4 ounces)
1/3 cup flax seeds
1/3 cup sesame seeds
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 tablespoons olive oil
6 1/2 ounces water

Directions:

From “Good Eats 3: The Later Years,” by Alton Brown (Stewart, Tabori & Chang). Brown calls for poppy seeds, but we're subbing with flax seeds, which we like better. The crackers store in an airtight container up to 2 weeks.

HEAT the oven to 450 degrees. Whisk together both flours, the seeds, salt and baking powder in a bowl. Add the oil; stir until combined. Stir in the water until the dough just comes together.

KNEAD dough four or five times on a floured surface. Divide into eight equal pieces; cover with a kitchen towel. Rest, 15 minutes.

For a thin snacking cracker: Roll out one piece of the dough to 1/16 inch thick on a lightly floured surface. Place on a parchment-lined baking sheet. If there is room on the pan, repeat with a second piece of dough. Bake on the middle rack, 4 minutes. Flip the cracker(s); bake until golden brown, 2-3 minutes. Place on cooling rack; when cool, break into desired pieces. Repeat with remaining dough.

For a thicker dipping cracker: Roll out the dough as above, but to 1/8 inch thick. Bake, 6 minutes. Flip the crackers; bake 4-6 minutes. Cool and break up crackers as before. Repeat with remaining dough. Yield:

10 servings. PER SERVING: 172 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 22 g carbohydrates, 5 g protein, 407 mg sodium, 3 g fiber.