OMS friendly crackers/chips/crisps! Wonderful with dips, on their own and really moreish.
This is an Annabel Langbein recipe.

1 cup plain flour
â…“ cup wholemeal flour
2 tbsp each black and white sesame seeds or 4 tbsp just one kind
optional: 1 tbsp finely chopped fresh oregano or 1 tsp dried oregano
1 tsp salt
¼ cup extra virgin olive oil
1 tsp sesame oil
½ cup water

To finish:
extra virgin olive oil
flaky sea salt

Preheat oven to 165ËšC and line an oven tray with baking paper. In a mixing bowl stir together the flours, sesame seeds, oregano if using and salt. Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough.

Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as possible. Each piece of dough should yield a rectangle about 34 x 16cm. Cut each rectangle into strips measuring about 4 x 17cm and roll again. They need to be virtually see-through.
Carefully transfer strips to a baking tray, brush lightly with oil and sprinkle with flaky salt. Bake until crisp and pale golden – about 15-18 minutes. Allow to cool fully then store in an airtight container.