In a mixing bowl add the flour and semolina along with the salt and oil. Mix it around to form a crumbly texture. The mixture should hold shape when a little amount is squeezed tightly. If the shape is not forming, pour little more oil and mix again. This is an important step to get the crunchy texture of the crackers.

Add water little by little to form pliable tight dough. Cover the dough and let it rest for 10 minutes.

Pre-heat the oven to 350 F

Then roll it out to ⅛ inch thick. To make it easy, you could also place the dough between two-parchment paper and roll it out.

Sprinkle the everything bagel seasoning and gently roll one last time to just press down the seasonings. Brush little oil on top and then using a knife or a pizza cutter, slice into bite size crackers. You could also make it circle or any other shape you prefer.

Layer the shaped crackers on a cookie sheet and bake for 18 to 20 minutes or until it’s mildly golden brown. Depending on the oven it might bake faster so keep an eye after 15 minutes.

Once cooled completely store the crackers in an airtight jar. It will stay crunchy for more than a month.