Methods/steps

Preheat the oven to 400°. In a mixing bowl, combine the flours, cornmeal and water and mix well. Set aside for 5 minutes, then scrape the dough onto a well-floured surface. Knead the dough several times, adding more flour if necessary. Divide the dough into 8 equal pieces, roll each into a ball and set aside.

Mix together the seeds, herbs, pepper and salt. On a floured surface, scatter 1 tablespoon of the herb-seed mixture and spread it slightly. With a floured rolling pin, roll out one of the dough balls to less than 1/8-inch thick on the herb-seed floured surface. Transfer the rolled dough onto a lightly greased cookie sheet (two of the rolled dough pieces should fit on a cookie sheet) and bake for about 5 minutes, or until lightly browned. Flip the cracker over and continue baking another 3 to 4 minutes (the thinner the dough, the quicker it will bake and the crispier the cracker will be). Continue rolling out the rest of the dough using a tablespoon or more of the herb-seed mixture, along with a dusting of flour so the dough doesn’t stick, for each dough ball. After the crackers have cooled completely, store them in an airtight container or simply wrap in cloth until ready to serve. Break crackers into pieces before serving, or let guests break them apart themselves.