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1
In the mixing bowl fitted for a standing mixer (such as a Kitchen Aid), combine the 1 1/2 cups of the flour, the cornmeal, sugar, 1/2 teaspoon of the salt, and the butter.
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2
Using the paddle attachment of an electric mixer, mix the ingredients on low speed until the butter breaks down into pea-sized pieces.
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3
Pour in the buttermilk and mix again until it is just combined.
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4
The dough will come together quickly and will be a little wet.
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5
Wrap the dough in plastic, pressing it into a flat rectangle about an inch thick.
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6
Chill the dough for 3 hours or overnight.
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7
Divide the dough into quarters.
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8
Lightly flour your rolling-out surface with about 1/4 cup of flour.
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9
Roll out the first quarter into a rectangle, approximately 12 x 15 inches.
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10
Dont worry about making the dough into the perfect size or shape; its most important that it rolls out to be 1/16 inch thick or as thin as you can make it.
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11
Line a heavy baking sheet with parchment paper.
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12
Roll the dough over the rolling pin or fold it in half to pick it up and place it on the lined baking sheet.
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13
Place another sheet of paper on top of the rolled dough and roll out the remaining quarters of dough, layering them on the baking sheet, separated by parchment paper.
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14
This is an easy way to store the dough as it chills.
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15
Chill the rolled-out dough for at least an hour or overnight.
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16
Preheat the oven to 350F.
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17
Place 1 sheet of dough onto each of 4 heavy baking sheets, leaving them on the parchment paper.
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18
Dock the dough by pricking little holes into it with a fork; this keeps the dough from bubbling too much when it bakes and creates a cracker pattern.
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19
Using a ruler and a pizza cutter or knife, cut the dough into 3-inch squares, leaving odd pieces on the ends.
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20
Its easier to leave those pieces to snack on after theyre baked rather than reroll the scraps and repeat the process.
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21
The dough will get tough if rerolled.
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22
In a small mixing bowl, combine the sesame seeds, poppy seeds, nigella seeds, and the remaining teaspoon of salt.
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23
Using a pastry brush, moisten each sheet of cut crackers lightly with water and then sprinkle each evenly with the salted seed mixture.
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24
Place the crackers in the oven and reduce the temperature to 325F.
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25
Bake them for 8 minutes and rotate the pan.
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26
Continue baking the crackers for another 10 to 11 minutes or until lightly browned.
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27
If your oven can only hold two pans at a time, keep the other two chilled while you are baking the first two.
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28
Cool the crick-cracks completely before serving.
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29
Store them in an airtight container for up to 5 days.
