spicy country crackers

for the dough:

3 cups unbleached all purp. flour

1 tsp kosher salt

1 cup plus 2 tbls cold water

for the topping:

1/4 cup extra virgin olive oil

2 tsp crushed dried chilis

kosher salt to taste

fresh ground pepper to taste

1/4 cup fresh thyme, chopped

1/2 cup grated parmesan cheese (optional, i opted out)

in a medium size bowl, combine flour and talk. Mix in water until just incorporated, then knead a few times on the counter to gather into a ball. flatten into a disc, wrap with plastic wrap and place in fridge for 30 minutes.

meanwhile, warm olive oil in a saucepan, then remove from heat. add in the chili flakes and let steep for at least 30 minutes.

adjust racks in oven to the lower & upper positions, preheat to 350*

divide dough in half and return one half to the fridge. on a lightly floured surface, roll the dough (in two or more pieces) out to 1/16 inch thickness...you should be able to see the countertop through the dough.

transfer to a parchment lined baking sheet & brush with the chili oil and sprinkle with salt, pepper, thyme & cheese. Repeat with remaining dough, rolling out as much as you have baking sheets for.

bake for 15 minutes until lightly bwoned and crispy. Halfway through, rotate the baking sheets to ensure the crackers bake evenly.

allow to cool and break into pieces.