115g (4oz) semolina*
55g (2oz) sesame seeds
55g (2oz) flax seeds/linseeds
55g (2oz) pumpkin seeds/pepitas
1 tbsp honey
3½ tbsp vegetable oil, plus extra for greasing
3 tsp sea salt
Knead on your work surface for five minutes. You may need to add a little extra wholemeal flour if the dough is a bit sticky. Return dough to the bowl, cover and set aside for 20 minutes.
Preheat oven to 180°C (360°F). Line 2-3 baking trays with baking paper.
Clean your work surface and pour a little oil onto it (about 2 tsp). Spread it out with your hands to evenly oil the bench. Roll out the dough to a thickness of 2mm (just thicker than 1/16″).
Using a pizza cutter or sharp knife, cut the dough into rectangles or diamonds, of approximately 5x8cm (2×3″). Place on to the prepared trays. The pieces should be almost touching.
Spray the crackers with water and sprinkle over the sea salt. Re-combine the scraps to re-roll or bake the scraps for snacking (my preferred option).
Bake the crackers for 15-20 minutes, until evenly golden. Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness. Transfer to a wire rack to cool.
*Semolina flour is a durum wheat flour often used for making pasta. It has a fine sandy texture. In this recipe, you can substitute it with spelt flour or regular white flour.