Crisp crackers that could not be simpler! Cut the crackers in any shape or size you like. If rolled thicker than 1/8-inch, bake longer, until golden. Serve these crackers with hummus, labneh, or any favorite dip.
4tablespoonsextra virgin olive oil, plus more to coat the dough
Instructions
Preheat the oven to 450°F. Line two sheet pans with parchment paper.
In a medium bowl, sift the flour. Stir in the salt and 1 tablespoon of the za'atar.
In a large measuring cup, stir the water, honey, and olive oil a few times (these ingredients won't combine per se, we just want to add them together).
Slowly stir the liquids into the flour-salt mixture, stirring with a wooden or other sturdy spoon. Once the dough comes together, use your hands to mop up any excess flour in the bowl. Knead the dough until combined, about a minute. The dough will be sticky.
Divide the dough in half. Roll out one half to 1/8-inch thickness. This is pretty thin! Keep working the dough as you roll to a square or rectangle shape.
Brush the top of the dough lightly with olive oil. Sprinkle with 1 tablespoon of the za'atar--do this from way high over the dough for evenness.
Use a pizza cutter or sharp knife to cut the dough into 3"x1" rectangles, or any shape and size you like.
Transfer the cut dough to one of the sheet pans, about an inch apart. Use a spatula to transfer, with very short lifting motions from the long side of the dough rectangle, to help hold the shape of the cracker.
Bake for 12 to 15 minutes, or until golden brown in spots on the bottom of the crackers. Cool completely; the crackers will crisp as they cool.