Seeded Crackers with Smoked Paprika and Olive Oil

Packed with pops of texture and flavor, these crackers are easy to make and customize. Semolina adds crispness and crunch, but we also love the earthy notes and tenderness lent by rye flour. The combination of olive oil and neutral oil gives the crackers a snappy bite and rich flavor. As for the seeds, there’s room to experiment with whatever you have, though we’ve included guidelines informed by what we enjoyed the most. Rather than try and cut thin, fragile dough into neat rounds or rectangles, we break the crackers into uneven shapes and shards after baking. The crackers are great with cheese, offered with dips or spreads, or served with soup or salad. They keep well in an airtight container for a few days.