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Heat your oven 180C fan.
Mix all the ingredients together apart from the water.
Add about 80ml of the water and mix to form a really thick batter. Add a little more water if needed (this really depends on your flour)
Transfer to a flat baking sheet lined with a sheet of baking paper. Place another sheet on top and roll out the paste between the sheets to a large rectangle about 30x30cm. It is important to try and get it close to this size to make sure the thickness is right. Peel off the top sheet of baking paper and bake for 10 minutes.
Remove from the oven and cut in half, then cut each half into 8-10 rectangles
Return the tray to the oven for another 10 minutes. Remove and carefully flip the crackers, reduce the oven to 160C.
Return the crackers to the oven and cook for another 20 minutes, remove and cool on the tray. They should crisp up completely.
Makes about 16-20 large crackers
You can use any seeds here, really. For a darker, more dramatic-looking cracker, use poppy seeds, nigella seeds and black sesame; for a paler one use white sesame and golden linseed. You can also sprinkle some on top of the cracker before baking for extra pizzazz. Once baked and cooled, keep in an airtight container until serving.