In a large mixing bowl, combine the seeds, flours, baking powder, salt and herbs. Then add the oil and gradually add the water as you mix. Once it has all come together, leave it to rest for 15 minutes. It looks pretty heavy.
Preheat the oven to 200 C / Gas 6. Line a baking tray with baking parchment.
Place the dough on top of the baking parchment then lay another sheet of baking parchment on top and roll or press out until it takes up pretty much the whole tray.
Score the crispbreads in the size you want them to be. I went for 16 decent sized pieces but you can make up to 24 crispbreads depending on the thickness.
Bake in the preheated oven for 10 minutes. Remove from the oven and break them into the pieces you scored earlier, and put on to a rack (which you’ll be putting back in the oven). Sprinkle a little bit of parmesan on each piece.
Bake for another ten minutes or so (so they are cooked, but not completely brown), then turn off the oven and leave in the cooling oven until brown. The timing will depend on how thick yours are – mine took around 20 minutes. It’s important to check the oven regularly – you’re looking for brown but not burned.
Remove from the oven and cool. Serve or store in an air tight container. And you’re done! Quite a few steps for this one, but generally pretty easy and a very moreish snack.