Ingredients

• 2 cups bread flour, high grade
• 2 teaspoons baking powder
• 3/4 cup parmesan cheese, finely grated
• 3 tablespoons toasted sesame seeds
• 2 tablespoons poppy seeds (optional)
• 1/2 cup water, bath-temperature
• 1 1/2 teaspoons salt
• 2 tablespoons white sugar
• 2 tablespoons olive oil or 2 tablespoons avocado oil
• 1/4 cup water, extra hot water

Instructions

1. Heat oven to 160°C (150°C fanbake), with the rack just below the middle.

2. Measure the first five ingredients into a food processor or large bowl. Pour 1/2 cup warms water into a one cup measure, stir in the salt and sugar until dissolved, then add the oil. Process the dry ingredients in bursts (or toss them together with a fork), while you add the hot liquid mixture in a steady stream. Add as much of the remaining hot water as you need to form a ball of soft dough.

3. Cut the dough into four parts and put three aside in a plastic bag. Roll out the other piece VERY thinly on a floured board, using extra flour to stop it sticking, making an oval shape bigger than an A4 size page. Cut in half (lengthwise), then cut each half into 10-12 tall, thin (pennant shaped) triangles, with alternate narrow bases and points on the cut edge. Perfect shapes aren't necessary and outside edges need not be trimmed. Prick crackers with a fork or skewer, Place on a metal cake rack to bake, crumpling but not folding them.

4. Bake them on the rack for 10-15 minutes, until pale gold but dry and very crisp. Lower heat and cook longer if necessary. Repeat with remaining pieces of dough. When cold, store in airtight containers, reheating if crackers soften or storage.

5. Flavour develops fully after about 12 hours.