Angus Barn Flatbread Crackers

4¼ cups all-purpose flour5 teaspoons active dry yeast2 teaspoons saltfrac14; cup vegetable oil1frac12; cups warm waterOptional toppings: sesame seeds, poppy seeds, garlic flakes, onion flakes, herbs de Provence, Italian seasoning, black sesame seeds, etc.

In the bowl of an electric mixer with dough hooks, layer the flour, yeast, salt, oil and water. Mix on the lowest speed until well blended. Turn the mixer to medium, and mix for 15 minutes. Remove the bowl from the mixer, cover with plastic wrap, and refrigerate for 24 hours.Remove the bowl from the refrigerator, uncover, and allow to stand at room temperature for 2 hours.Heat the oven to 450 degrees. Pinch off a piece of dough about the size of a large biscuit. Roll into a ball, and place on a floured surface. Roll to about 1/16th-inch thick. Transfer to a standard baking sheet, and poke holes in the top of dough. (Top with seeds or herbs, if desired, pressing lightly into the dough.) Using a pizza cutter, cut into desired shapes. Bake 6-8 minutes, until light brown. Repeat until all the dough is used. Cool to room temperature, and serve. Store in a tin to keep crackers crisp.Makes about 50 medium crackers:Nutrition values per cracker: 52 calories (22 percent from fat), 1 g fat (trace amount saturated), 9 g carbohydrates, trace amount fiber, 1 g protein, 0 mg cholesterol, 94 mg sodium.