For the pastry:
1 ½ cups (205 g) unbleached all-purpose flour
¼ teaspoon sea salt
12 Tablespoons (180 g) unsalted butter, chilled and cut into 12 pieces
5 to 6 tablespoons ice water
2 tablespoons milk
For the Cumin:
1 to 2 teaspoons cumin, crushed or ground
Fleur de sel or fine sea salt
1. Place the flour and the salt in a food processor and process once to mix. Add the butter and process until the mixture resembles coarse meal. Add the 5 tablespoons ice water and pulse just until the pastry begins to hold together. If the pastry seem dry and dusty, add the remaining 1 tablespoon water.
2.Transfer the pastry from the food processor to your work surface and form it into a flat round. Let it rest on a work surface, covered with a bowl, for at least 30 minutes. The pastry can sit several hours at room temperature, as long as the room isn’t warmer than 68 degrees. The pastry is ready to use as desired.
3. Preheat the oven to 425 F (220C).
4. Roll out the pastry until it is quite thin (about 1/8th inch).
5. Paint the pastry with the milk (don’t drown it), then sprinkle with the cumin salt (or seasoning of your choice).
6. Cut the pastry into strips that measure about 1/4 x 4 – inches (.75 x 10 cm).
7. Transfer the strips to a baking sheet, and bake in the center of the oven until they are crisp and golden, 8-10 minutes. Remove from the oven, transfer the crackers to a cooling rack, then serve. These are best the day they are made, though they’ll keep for 24 hours in an airtight container.