Rye Caraway Crackers

Ingredients

¾ cup (90g) dark rye flour

2 teaspoons kosher salt

2 teaspoons ground caraway seed

½ teaspoon cracked black pepper

3 tablespoons extra-virgin olive oil

⅓ cup (80 ml) water

Directions

Heat the oven to 350°F (175°C).

Whisk together the rye flour, salt, caraway, and black pepper in a bowl. Stir together the olive oil and water in a spouted measuring cup and pour into the dry ingredients. Stir to form a soft dough, adding a touch more flour if needed to make the dough workable.

Transfer to a lightly floured work surface and knead a couple of strokes to smooth out the dough. Divide into two pieces.

Roll each piece of dough as thin as you can make it, dusting with a bit more flour as needed to keep it from sticking. Cut into squares-or whatever shape you like-and transfer to a baking sheet.

Bake until the crackers look dry and are crisp and lightly browned around the edges, 18 to 20 minutes. You might want to bake off a few test crackers to determine the precise timing before you commit to the entire batch.

Cool on a rack, eat as many as you want, and store the rest in an airtight container at room temperature.

Notes

I love the husky flavor combination of rye flour and caraway in these crackers, with a little kick from the black pepper. The thinner you roll these, the crispier they will be, but even when they're not quite wafer-thin, they are delicious. The most important thing is to roll them evenly so they cook evenly. —Makes 2 dozen 2-inch (5 cm) square crackers