Crackers - plain, herbed, seedy, or peppery

Crackers are a pretty simple recipe to pull off, but I've never made them before!  The trick was getting the dough rolled out as thin as I could and baking until golden, not brown, on the edges.

1 c all-purpose flour, plus more for dusting

1/2 c whole wheat flour
1 t baking powder
1 t course sea salt
1 t evaporated cane sugar
3 T butter, melted, or olive oil
1/2 c water

Flavor options:

2 t fresh thyme or rosemary, chopped fine
1 t fresh ground black pepper or other spice

2 t seeds (poppy, sesame, flax, chia...)

Preheat the oven to 450 degrees F.  Line a baking sheet with parchment paper.

Pulse the flour, baking powder, salt, sugar and any herbs, seeds or spices in a food processor until well mixed. Add the butter or oil and pulse 6 times.  Add the water and pulse about 10 seconds, just until the dough starts to stick together.  Remove dough, press together to form a ball, and cut into four, and let rest for 10 minutes.

For each piece of dough, roll out on a lightly-floured surface as thin as you can.  Cut into whatever size and shape you want.  Place on the baking sheet.  Bake 4-5 minutes, then flip each cracker and bake another 4-5 minutes, making sure they don't get too brown.  Let cool to crisp.

Makes roughly 50 small crackers

Based on Carla Hall's and Alton Brown's recipes.