| 1 | Preheat the oven to 250°F. |
| 2 | Line a baking sheet with waxed paper. |
| 3 | Spread the carrot over the paper; top with the onion. |
| 4 | Bake for about 30 minutes to dry out the vegetables. |
| 5 | Cool on the baking sheet on a wire rack. |
| 6 | Reduce oven temperature to 350°F. |
| 7 | In a large bowl, combine the dried carrots and onion with the mushrooms, tomatoes, and basil. |
| 8 | Add the unbleached and semolina flours, the cheese, baking powder, and salt; mix well with a fork. |
| 9 | Make a well in the center. |
| 10 | Add the water and oil. |
| 11 | Mix with a wooden spoon until the dough begins o gather. |
| 12 | (if the dough is slightly dry add another tablespoon of water). |
| 13 | Knead with hands into a ball. |
| 14 | Roll the dough between the palms of hands into a thick rope. |
| 15 | Wrap in waxed paper and chill for 15 minutes. |
| 16 | After the dough has chilled, cut it into 12 equal pieces. |
| 17 | Working with one piece at a time (keep the remaining dough covered), shape into a ball. |
| 18 | Place the ball of dough between two pieces of lightly- floured waxed paper and roll out to a 4 to 5 inch circle. |
| 19 | Remove the waxed paper and place the circle on a large baking sheet. |
| 20 | Repeat with the rest of the dough. |
| 21 | The crackers can touch as they do not spread during baking. |
| 22 | Bake for 15 minutes at 350°F, or until lightly golden but not brown. |
| 23 | Cool on wire racks. |
| 24 | Store in an airtight container. |
| 25 | These big, thin, golden wafers are streaked with vegetable pieces. |
| 26 | Makes 12 crackers. |
