1/2Tbspblack sesame seedsor you can just use all white
1Tbsppoppy seeds
1Tbspfennel seeds
1/2tspflaky sea salt
Instructions
Heat oven to 425° F.
Mix all ingredients for topping in a small bowl and set aside.
Mix flours and salt in a bowl. Stir in olive oil and water to form a dough. It will be crumbly but press it together. Divide the dough into three pieces, covering the ones you aren’t using with a towel to prevent drying out. Roll out each piece on a floured work surface until very very thin. 1/8″ or less. Sprinkle 1/3 of topping over and press into the crackers with a rolling pin.
Cut the crackers into your desired shapes, transfer crackers to a flour dusted baking sheet, and bake for about 7-12 minutes. Start checking at 7. Repeat with the remaining two pieces of dough.
Let crackers cool on a wire rack. They can be stored in an airtight container.
Notes
*Dough can be refrigerated up to 2 days and frozen for 1 month.