2 cups whole wheat flour
1 cup unbleached all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1 cup warm water
1 egg white beaten with 1 tablespoon water
Kosher (coarse) salt
Hulled pumpkin seeds, coarsely chopped
Unsalted sunflower seeds
Place whole wheat flour, all-purpose flour, 1 teaspoon salt and cayenne in food processor. With motor running, add oil and water in steady stream. Process 10 seconds or until ball of dough forms. If dough is too sticky, add a few tablespoons flour. If dough is dry, add a few tablespoons water (you want soft dough).
Process dough about 1 minute longer. Turn dough out onto lightly floured surface. Knead 30 seconds or until smooth and elastic. Transfer to greased bowl; turn dough greased-side up. Cover; let rest 1 hour.
Heat oven to 425°F. Grease 2 large baking sheets. Divide dough into 4 equal pieces. Roll each piece into 10-inch round, about 1/16 inch thick. Transfer to baking sheets. Brush with egg white mixture; sprinkle with desired seed toppings. Bake 12 minutes or until lightly puffed and golden brown.
From --- Celebrate Fish: Members’ Greatest Recipes