This easy-to-roll dough can be brushed with garlic oil and topped with the seeds of your choice to make a delicious, crispy cracker bread. Making the dough a few hours (or up to a few days) ahead and storing it in the refrigerator gives the crackers great flavor.
To make the dough: Mix and knead together all of the dough ingredients, by hand, mixer or bread machine, until you've created a smooth, soft dough.
Allow the dough to rise, covered, for 1 hour; then shape and bake as directed below. Or refrigerate dough for up to 2 days; this step will develop the crust's flavor.
Divide the dough into thirds, and roll each piece into a 12" to 14" circle. Place on parchment paper or greased pans, and cut each circle into a dozen triangular-shaped pieces. Don't separate the pieces.
Allow to rise for 30 minutes or so, covered, while preheating the oven to 475°F.
Brush the dough with garlic oil and sprinkle with assorted seeds. Or top any way you choose. Bake for 12 minutes, until brown and crisp.
Remove the cracker breads from the oven and cool right on the pan. Break into wedges along their score marks. Store at room temperature, well wrapped, for up to a few weeks.
The maximum temperature rating for most parchment paper is below 500°F, and at temperatures between 450°F and 500°F parchment’s exposed edges begin to char. To be safe, keep a close eye on anything being cooked at temperatures above 450°F (especially anything on an upper rack). Burned edges can also be minimized by trimming away excess parchment before baking.
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