Instructions: Heat oven to 425.

Put 4 cups flour, the baking
powder, salt and sage in a large bowl;
stir to mix well. Add milk and 1/2 cup olive oil. Stir until mixture forms a ball. Knead lightly about 10 times. Divide dough evenly into 16 pieces. Flatten pieces, 1 at a time, on clean counter or pastry cloth lightly
dusted with flour. Roll out as thinly as possible, allowing ragged edges. Turn dough over frequently to make rolling easier. Place 2 crackers on each baking sheet. Brush lightly with some of the remaining olive oil and sprinkle with
coarse salt. Bake 8-10 minutes or until golden brown. Cool, uncovered, on a wire rack. Serve at room temperature. Best when served within 8 hours of baking, but crackers can be stored
overnight in an airtight container. Place in low oven to re-crisp if necessary. To serve, tear crackers into pieces and place in a napkin-lined basket. Serve alone or with spreads or dips.

Makes about 24 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.