Directions

• Thirty minutes before grinding the seeds, put them in the refrigerator.
• Grind the seeds and add the rest of the ingredients.
• Mix with your hands—no mixer is necessary because gluten development isn’t really the goal. Knead for about 3 minutes to distribute the ingredients.
• Preheat the oven to 350F. Allow the dough to rest for 20 minutes for the water to absorb. Divide it into pieces for rolling. Roll the dough as thinly as it will allow, around 1/4 inch thick.
• After rolling, cut into any shape you want.
• Place the shaped crackers on a sheet pan. They shouldn’t be touching, but they can be very close to each other because they won’t expand very much. Place in the oven for 10 minutes.
• After 10 minutes, switch the pans left to right, and rotate them front to back. Bake for approximately 10 more minutes. If you rolled them thinly, keep an eye on them during the last couple minutes of cooking to make sure they don't burn.
• After baking, place on a cooling rack, uncovered. Allow them to cool completely.
• You can brush eggwash on top and sprinkle seeds on the crackers if you desire. You could also spritz oil on them when they come out of the oven and sprinkle with seeds. Kosher salt or sea salt also work nicely as toppings.