I stumbled upon this recipe, when Phil decided to make his famous artichoke dip but forgot to buy crackers, so we had to make a plan. Full disclosure, I can't get the seeds to stick to the top so I kneaded them into the dough - unlike the cremora add these are inside and not on top.
3 cups all-purpose flour, or a mix of all-purpose and whole grain flours
2 teaspoons sugar
2 teaspoons salt
4 tablespoons extra-virgin olive oil
1 cup water
Optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt
Preheat Oven to 220 C
Whisk the flour, sugar and salt together in a bowl
Add oil and water and stir to form a soft, sticky dough. Add more water a tablespoon at a time if it remains floury
Divide the dough in half and shape into a square using your hands
Roll into a 1/8 inch thick rectangle
Brush the surface of the dough with water and add the topping
Cut into any shape you desire
Prick with a fork and transfer to a baking sheet
Bake in the oven for 12-15 minutes until the edges brown, cool completely on a rack before storing in airtight container.