Seeded Flatbread Crackers

I started making these about a year ago for a party and they have been a staple ever since. They are really good and the original recipe came from some appetizer magazine that Amanda gave me. 

It's almost New Years Eve so I'll make a batch of these and some wonton crackers tonight. 

Topping:
1 Tbs. sesame seeds
2 tsp. poppy seeds
2 tsp. fennel or caraway seeds
3/4 tsp. kosher salt

Dough:
1-1/2 cups unbleached all-purpose flour; more for rolling
1/2 cup whole-wheat flour
1 tsp. table salt
3 Tbs. extra-virgin olive oil

Position a rack in the lower third of the oven and heat the oven to 450°F.

Make the topping:

In a small bowl, stir the sesame seeds, poppy seeds, and fennel or caraway seeds. Fill another small bowl with water and set it aside along with a pastry brush and the kosher salt.

Make the dough:

In a large bowl, whisk the all-purpose flour, whole-wheat flour, and table salt. Add the olive oil and 1/2 cup water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough. Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.

Set the dough on a lightly floured work surface and portion it into thirds. Pat each portion into a square. Set two squares aside and cover with a clean towel. Roll the remaining dough into a rectangle about 1/16 inch thick and 7 or 8 inches wide by 14 or 15 inches long.

With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface. Sprinkle with 1/4 tsp. of the kosher salt. Cut into roughly 2” x 4” pieces

Bake about 10 minutes. Let cool on a wire rack.