1 c / 140 g all purpose unbleached flour
2 tbsp olive oil
1/2 c warm water (about 105°F)
Kosher salt
Top with 1 tbsp of: nigella seeds, sesame seeds or ground star anise & fennel or make your own combination
Preheat the oven to 355°F.
In a medium bowl, whisk together flour and salt. In a second bowl, mix water and olive oil. Add the liquid to the dry ingredients and make into a shaggy ball. Divide into 3 or four balls.
Use parchment paper or a non-stick baking sheet, flour the sheet. Place one ball on the sheet and roll very thin. Sprinkle a topping and some salt and roll this into the dough. Prick all over with a fork and use a plastic dough scraper to make a grid pattern. No need to separate the crackers.
Place the paper in the cookie sheet. Bake for 8 to 10 minutes, rotating half way through. Check at 7 to 8 minutes and remove any that are brown. Cool on a rack and store in an airtight container.
Makes about 170 g worth of crackers.
Adapted from Lavash Crackers with Nigella Seeds by Paarul Mehta