Crispy Thin Crackers

1 1/4 cups unsifted all-purpose flour
1/4 cup unsifted cake flour
3/4 teaspoon sugar
3/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper (to taste)
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
7 tablespoons water -- (7 to 8)
1/4 cup sesame seeds
1/4 cup poppy seeds



Combine the flours, sugar, salt and peppers in the bowl of a heavy-duty electric mixer, preferably fitted with a paddle attachment. On low speed, gradually add the olive oil, then 7 tablespoons water, beating until smooth and thoroughly combined. If necessary, add the additional tablespoon water. Divide the dough into 16 equal pieces, wrap them side by side in a large strip of plastic wrap and set aside at room temperature for 20 to 25 minutes. (If short on time, the dough package may be refrigerated and rolled the next day.) Adjust rack in lower third of oven; preheat oven to 400 degrees. Line baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out on a lightly floured work surface until you have a long, thin irregular strip, about 18 inches long by 4 inches wide.

If using a pasta machine, dust the dough with flour and flatten it slightly. Set the pasta rollers at lowest setting and gradually increase the settings to #6 or #7, till dough is as thin as you'd like.

If any tears occur in the dough, pinch them together, or moisten lightly with water to glue, and continue. Gently place each sheet of dough on a baking sheet. Brush lightly with water, and sprinkle sesame and poppy seeds over the top.

Bake for 4 to 5 minutes, or until golden and crisp.
Yields 16 long cracker strips.

Notes:
Using pasta roller. The dough for these crackers is very easy to make and work with.
They took 1 to 2 minutes longer in my oven.
I sprinkled coarse salt on them.
Rolling through to #7 - makes very thin crackers - vg. next time try more cayenne or other spices
#6- a touch thicker - also very good
Bake: approx. 6 to 7 minutes


Source of recipe: tuck