Pistachio and sesame crackers

• 1 1/4 cups all-purpose flour, plus extra for rolling dough

• 1 1/4 cups whole-wheat flour

• 3 tablespoons sugar

• ¾ teaspoon salt

• ¼ teaspoon chipotle chile powder

• ½ teaspoon ground cumin

• ¼ teaspoon smoked paprika

• 1/3 cup olive oil (regular – not extra-virgin)

• 1 cup warm water

• ¼ cup black sesame seeds (see note)

• 1 cup chopped, roasted, salted pistachio nuts (about 1 1/3 cups whole)

• Coarse sea salt

• Brie, red grapes and/or other fruit.

1. In an electric-mixer bowl stir together 1 1/4 cups all-purpose flour, whole-wheat flour, sugar, salt, chile powder, cumin and paprika. Add oil and water and beat at medium speed for 30 seconds or until a soft dough comes together. Beat in sesame seeds and pistachio nuts. Remove dough from mixer and separate into four balls; let rest 30 minutes.

2. Lightly flour a work surface. Roll out one dough portion at a time to a large sheet less than 1/8-inch thick. Lightly sprinkle with sea salt. Cut into 16 to 18 crackers or shapes you prefer. Gently lift onto baking sheet lined with parchment paper. Bake in preheated 400 F oven for 11 to 15 minutes. Start checking after 11 minutes; crackers should be golden brown on the edges and lightly browned in the center. Remove. Cool on wire rack. Makes about six dozen crackers. Note: Black sesame seeds are available in Asian sections of supermarkets.