Cornmeal Crackers

Adapted from Mark Bittman

Ingredients

1 cup/120 grams all-purpose flour, plus more for rolling
1/4 cup/35 grams cornmeal
1/2 teaspoon salt
2 tablespoons butter
1/4 cup/25 grams grated parmesan
1/2 teaspoon toasted sesame seeds
1/4 teaspoon oregano
1/4 teaspoon aleppo pepper
Pepper

Preparation

Preheat the oven to 400. Lightly dust baking sheet with flour. Put all ingredients in a food processor and pulse until combined. Add about 1/4 cup of water and let the machine run for a bit; continue to add water a little at a time until the mixture holds together but is not sticky.

Roll out the dough on a lightly floured surface until 1/4 inch thick or even thinner, adding flour as needed. Score lightly with a sharp knife or razor if you want to break the crackers into nice squares or rectangles later on.

Use a spatula, pastry blade, or peel to transfer the crackers to the prepared baking sheets. Bake until lightly browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for up to a couple of days.