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1 cup all-purpose flour, plus additional for rolling
½ cup spelt flour
½ cup whole wheat flour
¼ cup oat flour
¼ cup cornmeal
2 tablespoons olive oil
1 tablespoon minced red onion
1 teaspoon coarse sea salt
½ teaspoon minced fresh rosemary
1 cup water
1. Preheat the oven to 450˚. In a food processor, whirl together all the ingredients except the water. With the motor running, drizzle in the water and process until the dough comes together. Let rest for a few minutes.
2. Have ready two large (11-by-17-inch) baking sheets. Divide the dough in half. Sprinkling with flour as needed, roll each piece of dough onto a nonstick baking liner or a piece of parchment paper cut to fit the baking sheet.
3. Prick the dough all over with a fork and bake, rotating the pans from top to bottom and front to back halfway through, until crisp and golden, 16 to 18 minutes. Transfer the cracker sheets to a wire rack and let cool completely. Break by hand into rustic cracker-sized pieces. The cooled crackers can be kept in an airtight container at room temperature for at least a week.
Find out more about this recipe on Mom Appetit's blog.