Whole Wheat Crackers

Method

1. Preheat oven to 200°C (400°F).
2. In a bowl, combine the flour, seeds, salt, and garlic powder. Add the olive oil and honey, stirring with a fork until crumbly. Add water a little at a time until the dough comes together — it should be firm, not sticky.
3. Divide the dough in half. Roll each half on a piece of parchment paper to ⅛ inch thickness (or thinner for crispier crackers). The thinner, the better.
4. Transfer the parchment (with dough) to baking sheets. Brush lightly with water and sprinkle with flaky salt and extra seeds. Score into rectangles or squares with a knife or pizza cutter (no need to separate — they'll break apart after baking).
5. Bake 12-15 minutes until golden and crispy. Watch closely — they go from perfect to burnt quickly. Let cool completely on the pan (they continue crisping).
6. *Storage:** Airtight container at room temperature for 1-2 weeks.