• Prep. Preheat the oven to 350°F (177°C). Line a large baking sheet (or two medium sheet pans) with parchment paper.

To make Indian Mathri

• Mix dry ingredients. Add 1 cup almond flour, 1 teaspoon kasoori methi, ½ teaspoon coarsely ground black pepper, ½ teaspoon carom seeds, and ¼ teaspoon salt to a bowl and stir to combine.
• Make dough. Add 2 scant tablespoons of water. (👉 It’s important not to overmeasure the water—the tablespoons SHOULD NOT be filled to the brim. More water can make the crackers less crisp after baking.) 

  Using your hands, mix everything together to form a firm dough, then knead a few times until smooth.
• Roll into balls. Flatten the dough into a flat disc and divide it into 16 equal portions. Roll each portion into a smooth ball and place it on the prepared baking sheet about 2 inches apart.
• Flatten. To flatten the mathri, place another small piece of parchment paper over one dough ball and press down using the flat bottom of a glass or measuring cup until it is about 2½ inches wide (refer to the video for illustration). Repeat with the remaining dough balls.
• Bake. Bake for 25–30 minutes, rotating the pan halfway through, until the crackers are deep golden brown and crisp. If using two sheet pans, bake one pan at a time for the best texture.

  👉 Don't let them get dark brown!
• Cool and store. Let the crackers cool completely on the pan. Store in an airtight container for up to 1 week.

To make Italian-style crackers

• Mix dry ingredients. Add 1 cup almond flour, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon coarse black pepper, ½ teaspoon red pepper flakes and ¼ teaspoon salt to a bowl and stir to combine.
• Make dough. Add 2 scant tablespoons of water. (👉 It’s important not to overmeasure the water—the tablespoons SHOULD NOT be filled to the brim. More water can make the crackers less crisp after baking.) 

  Using your hands, mix everything together to form a firm dough, then knead a few times until smooth.
• Roll into balls. Flatten the dough into a flat disc and divide it into 16 equal portions. Roll each portion into a smooth ball and place it on the prepared baking sheet about 2 inches apart.
• Flatten. To flatten the mathri, place another small piece of parchment paper over one dough ball and press down using the flat bottom of a glass or measuring cup until it is about 2½ inches wide (refer to the video for illustration). Repeat with the remaining dough balls.
• Bake. Bake for 25–30 minutes, rotating the pan halfway through, until the crackers are deep golden brown and crisp. If using two sheet pans, bake one pan at a time for the best texture.

  👉 Don't let them get dark brown!
• Cool and store. Let the crackers cool completely on the pan. Store in an airtight container for up to 1 week. Enjoy with cheese, dips or add them to your cheese boards!