Fiona's life-changing wheat crackers

This recipe is an extract from Fiona Weir Walmsley's book 'From Scratch', published by Hardie Grant (rrp $48)

Makes approx 20

Ingredients

300g (2 cups) plain flour
125 ml water
185 ml olive oil
2 teaspoons sea salt
herbs and/or seeds, to taste, such as finely chopped rosemary

Method

Preheat oven to 180C.

Put all the ingredients in a bowl and mix well until it resembles dough.

Divide the dough into two balls and roll between two sheets of baking paper until very thin (2mm) or use a pasta maker.

Remove the top sheet of baking paper and cut the dough into squares or strips with a sharp knife or pizza cutter. Lift the whole sheet of paper onto a baking tray. Repeat with the other dough ball.

Bake for 12 mins or until crisp and pale golden. Allow to cool on the trays before transferring to an airtight container. May stay fresh for four weeks.