Black Pepper and Olive Oil Crackers

1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 cup white whole wheat, sprouted wheat, or rye flour
3/4 teaspoon salt
2 teaspoon slightly coarse ground black pepper
5 tablespoons fruity extra-virgin olive oil
1/4 cup whole milk
1/4 cup cold water, plus more if needed
1/2 teaspoon kosher salt

Heat the oven to 425 F.  Stir together the flours, 3/4 teaspoon salt, and black pepper in a medium mixing bowl.  Stir in 4 tablespoons of the olive oil, then rub the mixture between your fingers to break up any lumps and work the crumbs into the texture of cornmeal.  Stir in the milk and water to form a medium-stiff dough.  If it is too dry to come together easily, add more water 1 tablespoon at a time.

Cut parchment paper to size to line a large baking sheet, about 16 x 12.  Roll the dough on the parchment paper into a rectangle the same size as the paper, re-positioning the dough as needed to remove wrinkles from the paper.  With a pastry wheel or pizza cutter, cut the dough into a 6 x 4 grid for 24 crackers; they don't have to be uniform.  Alternatively, cut the dough into shapes with a cookie cutter or biscuit cutter, gently re-rolling dough scraps as needed.  Brush the tops of the crackers with the remaining 1 tablespoon olive oil, then sprinkle them with the 1/2 teaspoon kosher salt, as well as additional ground black pepper if desired.

Bake the crackers until they are browned around the edges and in spots throughout, 15 to 18 minutes.  Slice the crackers onto a wire rack.  If the crackers that were baked in the middle of the pan seem softer and less done, return them to the oven for 3 to 5 minutes.

Cool the crackers for at least 30 minutes before serving, to give them a chance to crisp.  Store in an airtight container for up to 1 week.

Makes 24 crackers.

From The Herbfarm Cookbook by Jerry Traunfeld, with changes