Ingredients

For the Topping

• 1 tablespoon sesame seeds
• 2 teaspoons poppy seeds
• 2 teaspoon fennel or caraway seeds
• ¾ teaspoons kosher salt

For the Dough

• 1 ½ cup unbleached all-purpose flour
• ½ cup whole wheat flour
• 1 teaspoon table salt
• 3 tablespoons olive oil

Instructions

1. Position a rack in the lower third of the oven and pre heat to 450 degrees.
2. To make the topping mix the seeds in a small bowl…………not the salt. Set aside. Fill another small bowl with water and set aside with a pastry brush and kosher salt.
3. To make the dough mix the flour, whole wheat flour and table salt. Add the olive oil and ½ cup water to the flour. Stir with a rubber spatula until it collects into a soft crumbly ball of dough. Use the spatula or hour hands to press the dough against the sides of the bowl to gather all the stray flour.
4. Set the dough on a lightly floured work surface and portion it into thirds. Pat each portion into a square and set two squares aside and cover with a clean towel. Roll out the remaining dough into a rectangle about 1/16 inch thick, 8 inches wide and 14 inches long. Do not trim the sides, leave them uneven.
5. With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix over the surface. Sprinkle with ¼ teaspoon salt. With a dough scraper or sharp knife cut the dough in half lengthwise and then across to make rectangles roughly 2 by 4 inches. Transfer to an unlined baking sheet and bake until nicely browned, about 10 minutes. Let cool on a wire rack.
6. Store cooked crackers in zip top plastic bag where they will keep for up to a week.

Notes

1. The dough can be refrigerated for 2 days or frozen for up to a month and then thawed for 2 hours o/s fridge. These are unfussy and quick to make. They bake beautifully into crisp, light flatbread-style snacks.