Topping these crackers is a fine occasion to experiment. Our favorite spice blend to use here is Za’atar mixed with flaky sea salt; or use Everything Seasoning; or a blend of sesame, sunflower, and pumpkin seeds for a seeded cracker.

Whisk together in a medium bowl:

Make a well in the center and add:

Stir until a rough dough forms. Knead briefly on a work surface until it comes together in a smooth ball. Let rest for 10 minutes. Divide the dough into 4 pieces, and roll each piece into a ball. Let rest for another 10 minutes.

Meanwhile, preheat the oven to 450°F and place a heavy baking sheet, baking stone, or cast-iron pizza pan on the middle oven rack. Flatten out one piece of dough on a sheet of parchment paper, then top with a second parchment sheet. With a rolling pin, roll out the dough as thinly as possible into an irregular, organic shape. Because the parchment tends to get bunched up, after each time you roll, peel off the top parchment, reposition it, flip the whole arrangement, then peel off the back parchment, reposition it, and continue rolling. The dough should be very thin. Remove the top piece of parchment. Sprinkle on top any of the following, or a combination:

Press the toppings into the dough. Slide the dough (still on the bottom piece of parchment) onto the hot baking sheet, stone, or pizza pan and bake until the cracker is light to deep golden brown, 5 to 8 minutes. It will bubble in spots, and the color will be somewhat irregular. Repeat this with the remaining pieces of dough. Transfer to a wire rack to cool completely. Serve whole, for your guests to break apart, or break the crackers into pieces.