INGREDIENTS:

1 1/3 cups unbleached all purpose flour

2/3 cup yellow cornmeal

1/4 tsp salt

6 Tbsp extra virgin olive oil plus more for brushing

1/2 to 2/3 cup ice water

3 tsp fennel*, caraway*, nigella, sesame, or poppy seeds or a combination

2 tsp flaky sea salt, such as Maldon

EQUIPMENT:

2 large baking sheets

INSTRUCTIONS:

Preheat oven to 400°F with rack in upper and lower thirds.
Stir together flour, cornmeal, and salt in a bowl. Stir in 6 tablespoons oil and 1/2 cup water and mix to form a dough. Press some dough together. If it feels dry, add more water, 1/2 Tbsp at a time, until dough holds together when pressed.
Divide dough into thirds, forming each into a 4- by 3-inch oval disk.
Roll out one piece of dough between 2 (12-inch) pieces of parchment paper into a 10- by 7- inch oval. Peel off top sheet of parchment and sprinkle a third of seeds and a third of sea salt over top.
Place parchment over dough and roll lightly a few times to adhere seeds and salt. Remove top piece of parchment and brush top with olive oil.
Transfer oval on parchment to a baking sheet. Repeat with a second piece of dough, trimming parchment so that it can fit onto same baking sheet.
Roll out third oval and put on second baking sheet, then bake, switching positions halfway through, until golden, 15 to 25 minutes.
Cool completely on a rack and break into roughly 3-inch shards.
COOKS’ NOTES:

If using fennel or caraway seeds, coarsely crush in a mortar and pestle. Or, place in a quart- size sealable plastic bag and place bag on a kitchen towel, then crush seeds with a meat pounder, hammer, or bottom of a small skillet.
Crackers can be made up to 3 days ahead and kept in an airtight container.