Place flours, salt, oil and 1 cup of water in a large mixing bowl. Knead by hand, adding more water if necessary to make a sticky ball.
Turn the dough out onto a lightly floured work surface and knead 5-10 minutes, until dough is soft and supple. Cover and allow the dough to rest 15 minutes.
Preheat oven to 450 degrees with the rack in the upper third of the oven. Lightly spray the underside of a heavy-duty baking sheet with nonstick vegetable spray. You will be baking on the underside of the pan.
Use a dough scraper to divide the dough into four (4) equal portions. Keeping the other covered with a towel, flatten one piece of dough and coat both sides with seeds. Roll the dough directly onto the prepared baking sheet, adding more seeds as necessary to generously coat both sides.
For flat bread: roll the dough into free-form rounds. Or use a pizza wheel or dough scraper to cut the dough into either crackers or long bread sticks. DO NOT SEPARATE.
Bake for 7-10 minutes or until the crackers are lightly browned. Remove from the baking sheet to cooling racks, snapping apart, if necessary. Continue with the remaining dough. Store in tightly closed containers.
