Add the ingredients listed into a bowl in the order shown, mixing well after each addition.
Drop spoonfuls of the dough on a sheet of parchment paper. The batter should yield enough dough for about 16 crackers.
Lay a piece of parchment paper cut into an 8 cm square over the dough and press down with your fingers to flatten to an even thinness.
Bake the dough in an oven preheated to 350°F/180°C for about 8 to 10 minutes, checking from time to time to see whether they are baking evenly. They're done with they turn a light brown.
Allow them to cool to a crisp, then serve.
Be sure to chew them well to fully enjoy the sesame flavor. Chewing them well also helps the body absorb the nutrients better, too.
Here, I used sweet potato flour instead of toasted barley flour. Please refer to "Thin Sweet Potato Flour Roasted Sesame Crackers" (Recipe ID: 954215).
Please also see my other version "Ginger and Toasted Barley Flour with Ground Sesame Seeds" Recipe ID: 1220790.
Addendum on May 2, 2013: For subtle seasoning, sprinkle a bit of cinnamon powder on top; it's also very tasty.
Story Behind this Recipe
I've made several attempts to come up with a good recipe for a nutritious cracker full of sesame seeds and decided to stick with this. The miso as the secret ingredient and the toasted barley flour add to the nutty flavor.
If they aren't crisp after they've cooled, bake them a bit longer in the oven at 320°F/160°C, keeping your eye on them to make sure they don't burn. Please adjust the baking temperature and time according to your oven.