2 cups flour
3 tablespoons wheat germ (optional – will still work with out)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon baking powder
2/3 cup whole milk
1/4 cup sesame seeds (optional)
1/4 cup olive oil of your choice – I went with just varietal spanish olive oil but I think that any flavor would be wonderful, especially roasted red chile olive oil, butter olive oil, oregano olive oil, or rosemary olive oil.
Mix together the flour, wheat germ, salt, and baking powder. Blend in the olive oil. Add in the milk, and mix until a rough dough forms. (Add more water/milk or flour if necessary) Now knead on a floured surface for 30 seconds and be sure to not over work the dough. Preheat the oven to 425 degrees. Divide the dough in half. On a lightly floured board, roll the dough out to be very thin. Prick the dough all over with a fork. Cut out the shapes and size of crackers you would like and then transfer them to an oiled baking sheet. Reknead and reroll the trimmings and cut out more crackers in the same manner. Continue this process until all of the dough is used. Bake for 10 to 15 minutes, or until crisp and pale gold. Cool them, and they will keep in an airtight container for up to 2 weeks.