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In the bowl of an electric mixer with a dough hook attached, sift together the flours, cornmeal and salt. With the machine running on a slow speed, slowly pour in the water and then the olive oil. Mix the dough 3 to 5 minutes. Divide the dough into 8 even pieces. Roll into balls and let rest on a baking sheet, covered with a clean kitchen towel, for 30 minutes.
Preheat oven to 400 degrees F. On a cornmeal-dusted surface, roll out two of the dough balls to 1/8-inch thick. With the tines of a fork, poke the dough all over, then sprinkle each cracker with 1 tablespoon of the Parmesan cheese. Season well with freshly ground black pepper. Transfer crackers to a baking sheet.
Bake crackers 12 to 15 minutes, or until golden brown. Remove from oven and let cool completely on a rack. Repeat with remaining dough balls, baking off 2 at a time. Break into pieces, or serve whole.