1/2 cup mixed seeds (sunflower/sesame/flax/pumpkin)
1/2 tsp salt
1 tbsp olive oil
1/2 cup water
Method
Heat oven to 400F. Line a baking sheet with parchment paper.
Mix the dough. In a bowl, combine rye flour, all purpose flour, seeds and salt. Stir in olive oil and water until a firm dough forms. If too dry, add a tsp of water at a time.
Divide dough in half. Roll each portion very thin (about 1/8 inch or thinner) directly on parchment paper. The thinner you roll, the crispier it will be.
Lightly score into squares or wedges with a knife or pizza cutter. Prick all over with a fork to prevent bubbling.
Bake 12-18 minutes, rotating halfway through, until deeply golden and crisp. Cool completely, they will crisp futher as they cool.