Ingredients:

160g whole meal flour (1 cup)

125g spelt flour (1cup) 

175ml of warm water (1/2 cup + 3 Tbls)

25ml extra virgin olive oil (2 Tbls.) + more for drizzling

1/2 tsp fine sea salt

1 Tbls honey 

40g active sourdough starter or 3g dried yeast  (scant 1 tsp.) 

Seed mix: use whatever you have but you will need quite a bit.  I used: two big handfuls of sunflower seeds, 5 Tbls. Unhulled sesame seeds, 1 Tbls. Nigella seeds, 1 Tbls. Fennel seeds + a flaky sea salt.  

Note: Use more of things like pumpkin seeds or sesame seeds or sunflower seeds as they are milder and nutty and less of the “spices” because they can be quite over powering if used excessively.  

Other ideas for topping: salt and pepper, “everything” bagel mix or just simple sea salt. 

Method:

Mix everything together in the mixer fitted with a dough hook on low speed for 5 minutes or 10 minutes if doing by hand.  Leave covered, in a bowl, to rest for for 30 minutes.  

Preheat your oven to 180C with fan or 170C without fan. 

Remove the dough from the bowl and flour liberally.  Cut the dough into 10-12 pieces.  Use enough flour to keep everything from sticking.  If you used dried yeast you probably won’t need as much as the mix will be more dry.  

Run the pieces through your pasta machine on the widest setting, flour a bit more if sticky and then once more through at a medium number (I went to number 4 on my machine).  I think they look best when they are not perfect so don’t stress.  Lay them on your floured bench without touching each other while you do them all.  You want them to be quite thin but not transparent but they should be no longer than the length of your tray so they lay flat, cut them to fit if they are.  You need to bake one layer at a time so if you have two sheet trays it will go faster.  Lay as many as will fit without touching on some baking paper and brush very lightly with water.  Sprinkle liberally with whatever seeds you are using and then drizzle with extra virgin olive oil and sprinkle lightly with flaky sea salt.  Bake for approximately 18 minutes until each cracker is completely caramelised, it may take a little longer depending on your oven.  If using two trays, switch their position in the oven halfway through the bake.  Repeat with remaining pieces.  Allow to cool and store in an airtight container for a few days or enjoy immediately.  

Note:  if you pulled them out before they were fully crisp, you can simply re toast in the oven until they are crispy.