SEED CRISPS

Ingredients

• 1 tbsp sesame seeds
• 2 tsp caraway seed, cumin seed or fennel seed
• 2 tsp chia seeds or poppy seeds
• 1/2 tsp kosher salt
• 1 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 tsp salt
• 1/2 cup water
• 1/4 cup extra-virgin olive oil
• Water (for brushing dough)

Directions

1. Preheat oven to 400°F.
2. Combine sesame seeds, caraway seed, chia seeds and kosher salt; set aside.
3. Combine flour, whole wheat flour and salt in a bowl. Add 1/2 cup water and oil; stir just until combined. Dough will be soft.
4. Turn dough out onto a lightly floured surface. Knead dough gently 10 times.
5. Divide dough in half. Roll out each half as thinly as possible. Cut halves into 1 1/2 inch squares. Transfer squares to parchment paper-lined rimmed baking sheets. Prick top of each square a few times with a fork. Brush each lightly with additional water and sprinkle with sesame seed mixture.
6. Bake until edges are light golden and crisp, about 8 - 10 minutes. Remove from pans and cool crisps completely on racks. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.