Adapted from a recipe in Fine Cooking (Dec. 2007), these taste like the munchies they bring out with the bread basket at a restaurant. After making these crackers, we bought a pasta maker and then used it to extrude the dough.  Much easier to get thin, thin crackers this way.

Ingredients:

1. 1 tablespoon sesame seeds
2. 2 teaspoon poppy seeds
3. 2 teaspoon fennel or caraway seeds*
4. ¾ teaspoon kosher salt
5. 1 ½ cup all-purpose flour
6. ½ cup whole wheat flour
7. 1 teaspoon table salt
8. 3 tablespoons extra-virgin olive oil
9. ½ cup cold water
10. small bowl with water & pastry brush

Pre-heat oven to 450 degrees

1. Make the topping:   Mix the seeds in a small bowl and prepare another small bowl with water to paint the crackers.   * 1 tsp. fennel seeds and 1 tsp. caraway seeds is nice, but any seed, such as flax seed, for example, could be substituted or mixed in.
2. Make the dough: In a large bowl whisk the flowers and the salt. Add the oil and cold water.
3. Stir the mixture with a spatula to combine and then use your hands to press the dough together.
4. Set the dough on a lightly floured work surface and portion into thirds.
5. Allow the dough to rest for about 20 minutes.
6. Divide the three pieces in two and form into 6 balls.
7. On a floured surface, using a rolling-pin, roll out the first 2 balls into 2 large irregular circles. The edges will be very cracked.
8. Transfer to a cookie sheet and brush the dough with water using a pastry brush.
9. Sprinkle about 1 teaspoon seeds and also some 1/8 teaspoon Kosher salt onto the circle.
10. Bake for about 9-10 minutes until golden brown.

Note: The dough can also be rolled out into a 7”x 14” rectangle and then cut into crackers,