I've made these crackers plain, with garlic and herbs, with za'atar, etc. In the past, I've mixed the za'atar into the dry mix, and you can totally do that, but since the colors and texture of za'atar are so pretty I thought rolling them into the surface would be best...and it was a total win both for looks and taste. It was perfect with some extra olive oil on top and some Maldon for good measure. (Crackers adapted from Farm On Plate)

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