Seedy Crisp Crackers

Seedy Crisps:  http://www.foodnetwork.com/recipes/alton-brown/seedy-crisps-recipe.html

Ingredients
5 ounces whole-wheat flour
4 3/4 ounces all-purpose flour, plus additional for rolling
1/3 cup poppy seeds
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons baking powder
3 tablespoons olive oil
6 1/2 ounces water

Directions
In a medium bowl wisk together both flours, poppy seeds, sesame seeds, salt, and baking powder.  Add the oil and stir until combined.  Add the water and stir to combine and create a dough.  Turn the dough out onto a floured surface and knead 4 to 5 times.  Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.

Preheat the oven to 450 degrees F.

On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on parchment lined baking sheet.  If there is room on the sheet pan, repeat with a second piece of dough.  Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack.  When cool, break into desired size pieces.  Repeat procedure with remaining dough.
***Instead of cooking the dough all in one piece, I rolled them out and used a pizza cutter to cut into cracker size pieces, then used a spatula to move them to a baking sheet and followed the rest.