Rye and Caraway Crackers

Preheat oven to 400°. Grind caraway seeds in spice mill or with mortar and pestle until coarsely ground. Transfer to a food processor. Add all-purpose flour, oil, rye flour, and kosher salt and process to combine. With the motor running, pour in ¼ cup water and continue to process until mixture resembles wet sand.

Transfer dough a clean work surface and knead until smooth, about 2 minutes. Roll out dough until you can almost see through it (about 14x9"). Transfer to a parchment-lined rimmed baking sheet. Dough might be an irregular shape, but that’s fine; just trim any excess so it fits on sheet. Sprinkle dough with sea salt.

Bake cracker until golden brown, 14–16 minutes. Let cool before breaking into irregular pieces.