Step 1

In a large bowl, whisk together the flours, baking powder, fine salt and the paprika until combined.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine the cheese and butter and mix on medium speed, until well blended, stopping to scrape down the sides and bottom of the bowl.

Step 3

Decrease the mixer speed to low, add the flour mixture and beat until crumbly. Gradually, add the water, as needed, until a ball of dough forms.

Step 4

Lightly flour a work surface. Transfer the dough there and divide in half, patting each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes and up to 2 days.

Step 5

When ready to bake, position a rack in the middle of the oven and preheat to 375 degrees. Line two large rimmed baking sheets with parchment paper or silicone liners.

Step 6

Lightly flour your work surface. Unwrap one disk of dough and roll out to a 1/8-inch-thick rectangle. Use a sharp knife or fluted pastry wheel to cut the dough into 1-inch squares, then use a skewer to poke a hole at the center of each one. Transfer to the baking sheets, spacing the squares at least 1/4 inch apart. Refrigerate for 15 minutes; repeat with the remaining dough. Scraps can be re-rolled.

Step 7

Sprinkle the unbaked crackers lightly with the kosher salt. Bake one sheet at a time, for 16 to 18 minutes, or until golden brown and crisp. Transfer the crackers to a wire rack to cool completely before serving or storing.