250g wholemeal flour, or flour of choice, plus extra for rolling

1/2 c yoghurt

2 1/2 tbsp milk of choice

2 tsp sea salt

1/3 c olive oil

1-2 tbsp water, as needed

3-4 tbsp olive oil for drizzling

3-4 tbsp seeds of choice (I used fennel, caraway and sesame)

In a bowl mix the flour, yoghurt, milk, salt and oil into a dough. You can do this in a food processor or by hand. Add a little water if it's too dry. Shape into a ball, place in a floured bowl and dust with flour. Cover with a tea towel and rest at room temperature for at least 30 min.

Preheat oven to 200C. Line a baking tray with baking paper.

Cut your dough into quarters. Roll each piece to 2 mm thick. Place one onto your tray and drizzle or brush with oil. Sprinkle over seeds to cover and press in slightly so they stick. Bake for 7-10 min, rotating the tray halfway, but watch carefully as they can burn on the edges easily. Let cool on a wire rack then break into pieces.

Repeat with the other pieces of dough. If your cracker is crisp on the outside but still soft in the middle, snap off the edges and place the centre pieces in the oven for another minute or two.

Great with cheese, dips, soups and stews.