Add seeds to a small skillet over medium heat and cook for 1 to 2 minutes or until toasted. Remove from heat. Stir in garlic and onion; cool.
In a large mixing bowl combine both flours, salt, and baking powder. Stir in seed mixture. Add oil and stir until combined. Add water and stir until a loose dough forms. Turn out onto a lightly floured surface and knead about 5 times until smooth. Divide into 8 portions; cover with a towel and let rest 30 minutes.
Preheat oven to 450 degrees F. Line baking sheets with parchment paper; set aside. Working with 1 piece of dough at a time, roll dough into a very thin rectangle, about 11x5-inches. Transfer to a prepared baking sheet. Bake each for 4 minutes; turn. Bake for 4 minutes more or until browned and crisp. Cool completely. Break into irregular shapes. Store an airtight container up to 5 days.