½ cup plain flour
½ cup wholemeal rye flour
1 teaspoon sea salt
1 teaspoon ground cumin
¼ cup freshly grated Parmesan cheese
1 teaspoon finely chopped rosemary
3 tablespoons olive oil
¼-1/3 cup milk
extra grated Parmesan cheese
sea salt and freshly ground pepper
Preheat the oven to 200˚C.
Put all the ingredients except the olive oil and milk in a food processor and pulse to form coarse crumbs. Combine the oil and ¼ cup of milk. Using the pulse button (to avoid overmixing), add the liquid through the feed tube to make a soft but not wet dough. Only add the extra milk if necessary.
Roll out very thinly between two pieces of baking paper to make a rectangle approximately 25 cm x 35 cm. Slide onto a baking tray and refrigerate until firm.
Remove the top piece of paper, brush the dough with olive oil and scatter with Parmesan, salt and pepper. Score the dough into irregular shapes and bake for 10-15 minutes until golden and puffed in places. If the crackers in the centre of the sheet are still a little pale, remove the cooked crackers and return the paler crackers to the oven and cook until golden and crisp. Cool completely then store in an airtight container for 2-3 days.