Mostly Seeds Wheat Crackers

In a medium bowl stir together 4 Tbsp. of the sesame seeds, 3 Tbsp. of the nigella seeds, and 1 Tbsp. of the caraway seeds. Stir in all-purpose flour, whole wheat flour, 1 tsp. kosher salt, and the sugar. Add the 1/4 cup melted butter; stir with a fork until butter is evenly distributed. Stir in 1/2 cup water, gently mixing with a fork to moisten dough. Add an additional 2 to 4 Tbsp. water until mixture starts to come together. Shape dough into a ball. Cover and let stand 15 minutes. Meanwhile, stir together the remaining 1 Tbsp. each sesame, nigella, and caraway seeds.

Preheat oven to 400°F. Divide dough into quarters. Roll one portion of dough between two sheets of parchment paper or waxed paper until very thin. (Dough should be less than 1/8 inch thick.) Remove top piece of parchment and invert dough onto a baking sheet; remove remaining parchment sheet and set it aside. Prick dough with a fork. Brush surface with the 1 Tbsp. melted butter or water. Sprinkle with 1 Tbsp. of the pepitas and about 2 tsp. each of seed mixture and sunflower seeds. Place reserved parchment sheet on top of dough and gently roll seeds into surface of dough; remove parchment. Bake whole and break after cracker is baked and cool. (Or using a pizza cutter or knife, cut dough into squares or strips before baking; separate slightly.)

Bake 12 to 14 minutes or until light brown and crisp. Transfer to a wire rack; cool. (Crackers will continue to crisp as they cool.) Repeat with remaining dough, pepitas, seed mixture, and sunflower seeds. Store in an airtight container at room temperature up to 1 week. Makes 4 large crackers or 20 servings.