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1
Position a rack in the lower third of the oven and heat the oven to 450F.
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2
Make the topping:.
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3
In a small bowl, stir the sesame seeds, poppy seeds, and fennel or caraway seeds.
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4
Fill another small bowl with water and set it aside along with a pastry brush and the kosher salt.
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5
Make the dough:.
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6
In a large bowl, whisk the all-purpose flour, whole-wheat flour, and table salt.
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7
Add the olive oil and 1/2 cup water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough.
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8
Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.
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9
Set the dough on a lightly floured work surface and portion it into thirds.
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10
Pat each portion into a square.
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11
Set two squares aside and cover with a clean towel.
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12
Roll the remaining dough into a rectangle about 1/16 inch thick and 7 or 8 inches wide by 14 or 15 inches long.
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13
Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling.
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14
With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface.
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15
Sprinkle with 1/4 teaspoons of the kosher salt.
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16
With a dough scraper, pizza cutter, ravioli cutter, or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2 by 4 inches.
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17
Dont bother trimming the edges; rustic edges add character.
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18
Transfer to an unlined baking sheet.
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19
Bake until nicely browned, about 10 minutes.
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20
Let cool on a wire rack.
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21
While each batch is baking, clean your work surface as needed and repeat the rolling and cutting with the remaining portions of dough.
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22
Store the cooled crackers in a zip-top plastic bag.
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23
Theyll keep for up to a week.
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24
Variations.
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25
Rosemary & Sea Salt Crackers: Add 2 Tbs.
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26
chopped fresh rosemary to the dry ingredients in the dough.
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27
Skip the seed topping and instead sprinkle each batch of crackers with 1/4 teaspoons fine sea salt.
