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Mix the flours, seeds, salt and baking powder in a large bowl.
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Add the oil and stir until combined.
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Add the water until the dough starts to stick together.
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Kneed the dough 5 or 6 times and allow to rest, covered, for 15 minutes.
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Preheat the oven to 450°F/.
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Divide the dough in quarters and roll each piece out one at a time using a rolling pin or pasta rollers. If using pasta rollers make sure the dough is well floured so it doesn't get stuck or stick to the machine.
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Cut the dough into desired shapes and place on a sheet pan lined with parchment.
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If the crackers are thick, bake for 7minutes, flip them over and bake for 7 minutes more (checking on them every couple minutes to make sure they don't burn). Return to the oven for a further 5 minutes until crispy. (If not crispy enough when cooled, crackers can be returned to the oven).
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Store in an airtight container and eat within 2 weeks
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Recipe Adapted from Alton Brown, Good Eats