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1
Preheat oven to 450.
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2
In a medium bowl, whisk together flours, cornmeal and salt.
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3
Drizzle in olive oil and mix to combine - it will be pretty lumpy looking.
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4
Add about 3/4 cup of the water and mix together until the dough comes together.
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5
You want it to be stiff, but not crumbly - if it is too dry, add a bit more water.
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6
Scoop out dough onto a lightly floured surface and knead a few times until the dough becomes smooth and supple.
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7
Don't knead for 10 minutes like you would bread - you just want the dough to hold together well and be smooth.
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8
Divide into 8 equal portions and cover with saran wrap.
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9
In a small bowl, mix together sesame seeds, poppy seeds, flax seeds, caraway seeds, rosemary, tarragon, thyme, salt and pepper.
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10
Scatter about 1 tablespoon of the seed mixture onto your work surface - press one piece of dough into the seed mixture and begin to roll it with a rolling pin.
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11
Keep turning the dough as you roll it into the seed mixture - flip it over and add a bit more of the seed mixture if it begins to be too sticky.
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12
Roll the dough into whatever shape you can - you want to get the dough as thin as you can and have the seeds dispersed throughout the dough.
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13
Repeat with the remaining seed mixture and dough.
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14
Place the dough on a parchment lined baking sheet and bake until the top is golden brown - about 7 to 10 minutes.
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15
Start watching very close at the 7 minute mark as it can go from golden to too dark in a snap.
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16
Remove and set on a wire rack to cool completely.
