1. Melt butter in a small heavy-bottomed saucepan over medium heat. Cook until butter is browned but not burned, stirring frequently, 7 to 8 minutes. Remove from heat and cool.
2. Combine both flours, sugar, 1/3 cup of the sesame seeds, 2 teaspoons of the salt, and baking powder in food processor. Pulse a few times to combine.
3. Add olive and sesame oils; pulse until well blended.
4. With motor running, pour water through feed tube in a steady stream. Dough may be clumpy.
5. Transfer dough to a lightly floured surface; knead by hand 3 or 4 times until dough is smooth. Flatten to a 1-inch thick round; let dough rest 20 minutes.
6. Heat oven 400 degrees F.
7. Cut dough in half. Roll out each half on a lightly floured surface to between 1/8-inch and 1/16-inch thickness. If dough seems hard to roll, allow to rest another ten minutes, then continue rolling.
8. Brush rolled dough generously with brown butter (if butter has congealed, re-warm on top of stove until melted).
9. Sprinkle remaining 2 tablespoons sesame seeds and 2 teaspoons salt over all.
10. Using a large, sharp knife or pizza cutting wheel, cut dough into large triangles or rectangles; place on parchment lined cookie sheets. Bake 10 to 12 minutes or until golden brown. (Baking times will vary depending on thickness of dough.) Cool completely on wire rack.
11. Crackers may be stored at room temperature in an airtight container up to 1 week.
Recipe Created by Regional Chef Phoebe Lawless of Scratch Baking, Durham, NC. © Organic Valley
Good question. The recipe will probably work and taste fine but we suggest that you make a cookie rather than the cracker crisps. I'm afraid that your dough will not be smooth enough to roll out nicely. Let us know how they turn out!