Seeded Olive Oil Crackers
I went to meditation for the first time this week.
I sat silently in a room of strangers, the lights dimmed, our chairs facing toward an instructor.
You know that feeling when you're suddenly very aware of your own noises? My breathing was a plague of cicadas in the heat of July.
But the instructor's voice was soothing and assuring as she guided us with soft directions—focus on the sounds outside, on the sensation of your back against the chair, the warmth of your hands clasped together—and very quickly I let go of my insect swarm and the sounds of my neighbors shifting in their seats. Suddenly I was caught up in small, physical sensations. Every few minutes my mind would float to tasks and to-do lists until I reigned it back to my stomach moving in and out with each breath, my shirt sleeve brushing against my arm or the weight of my foot touching the floor.
I went on a whim, more or less, but it turned out to be just what I needed this week. Even as I write this I'm moving from my bustling mind to my legs stretched against the floor and the tips of my fingers hitting my laptop keyboard.
Also satiating the category of just what I needed this week are these super seedy olive oil crackers, a crunchy mix of seeds and fragrant fresh garlic folded into olive oil crackers. They are the kind of sidekick to a dip or cheese tray that elicit just as much attention as the main show.
Seeded Olive Oil Crackers
Makes about 80 2-inch crackers
3 cups flour
1 tablespoon sugar
1/4 cup poppy seeds
1/2 cup flax seeds
1/2 cup pumpkin seeds
1/4 cup chia seeds
1/4 cup sunflower seeds
1 tablespoon fennel seeds
2 tablespoons garlic, finely chopped
1 teaspoon kosher salt
1/4 cup olive oil
1 cup water
This recipe makes quite a few crackers; cut the ingredient list in half for a smaller batch.
Preheat oven to 450 degrees Fahrenheit. In a large mixing bowl combine flour, sugar, seeds, garlic, and salt. Whisk together oil and water in a separate bowl then mix it into the flour mixture using a fork or pastry cutter, stirring until a dough forms and loose flour is completely absorbed by the liquid. Add additional water as needed, one tablespoon at a time to absorb an excess of flour. Lightly flour your working surface, hands, and a rolling pin.
Transfer the dough to your working surface and gently knead it a few times. Divide the dough into 4 parts, wrap each in plastic wrap and let sit for at least 15 minutes to rest.
Sprinkle your working surface with additional flour and roll out the first portion until the dough is 1/8-inch thick. Transfer to a baking sheet and use a pastry wheel or sharp knife to cut the dough into squares.
Bake until the edges begin to brown, about 10 minutes depending on thickness. Transfer to a wire rack and cool completely before serving. Repeat with remaining portions of the dough. Crackers can be stored at room temperature in an air tight container and are best enjoyed within a week of making.