Weigh all your ingredients apart from the seeds for topping into a mixing bowl, combine, and bring together to form a dough. Turn the dough out on to the counter top and knead until the dough is smooth and the gluten has formed well, for roughly 6-10 minutes. The dough should be a little similar to pasta dough, in that it is smooth and relatively tight in nature.

Shape the dough into a disc, place it back in the mixing bowl and cover, and prove it in a warm and draft-free place for 1-2 hours (alternatively you can leave it overnight in the fridge). If you’re pushed for time you can roll the dough out straight away, but this gives it less time for the flavours to develop.

Divide the dough into two equal parts. Flour your work surface liberally with wholemeal or rye flour. Roll the dough out so that it is really thin using a rolling pin, and dust the top half as well as you go, to ensure it doesn’t stick. When the dough is roughly 1-2mm thick, use a pastry brush to lightly brush the surface with water.

Sprinkle with seeds, and if you like, you can add a very little more salt on top. Roll over the top with your rolling pin to make sure the seeds stick. Transfer the dough onto a baking tray lined with baking parchment. Slice it as required, or you can leave it whole.

Preheat your oven to 190℃. Bake for 10-15 minutes until golden and crisp, keeping an eye on it towards the end to make sure it doesn’t burn. Remove from the oven and leave to cool on a wire rack. Store in an airtight container.