A Delicious choice for any cheese lover! The dough can be refrigerated for 2 days or frozen for up to a month, and then thawed for 2 hours at room temperature.
Position a rack in the lower third of the oven and preheat oven to 450°.
In a large bowl, whisk the all-purpose flour, whole-wheat flour and table salt. Add the olive oil and ½ c water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough. Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.
Set the dough on a lightly floured work surface and portion it into thirds. Pat each portion into a square. Set two squares aside. Roll out the remaining dough into a rectangle about 1/16 “ thick and 7-8 inches wide by 14-15 “ long. Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling. Another option is to use your pasta rolling machine; quicker and less effort.
With a dough scraper, pizza cutter, or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2×4 inches. Don’t bother trimming the edges; rustic edges add character. Transfer to an unlined baking sheet. Bake until nicely browned about 6 mins, rotating baking sheet after 4 mins; watching closely the last 2.
While each batch is baking, clean the work surface as needed and repeat rolling and cutting with the remaining portions of dough. Store the cooked crackers in a zip-top bag.
Yields about 3 ½ dozen 2×4 inch crackers. They’ll keep for up to a week.