Mostly Seeds Wheat Crackers

The lesser-known nigella seed adds an oregano note. If you need a pantry sub, use a combination of celery seeds and dried oregano.

Mostly Seeds Wheat Crackers
Photo: Carson Downing
Hands On Time:
35 mins
Total Time:
1 hrs 25 mins
4 large crackers


  • 5 tablespoon sesame seeds

  • ¼ cup nigella seeds

  • 2 tablespoon caraway seeds

  • 1 ½ cup all-purpose flour

  • ½ cup whole wheat pastry flour

  • ½ teaspoon sugar

  • ¼ cup butter, melted

  • 1 tablespoon melted butter or water

  • ¼ cup raw or roasted pepitas

  • 2 tablespoon roasted sunflower seeds


  1. In a medium bowl stir together 4 Tbsp. of the sesame seeds, 3 Tbsp. of the nigella seeds, and 1 Tbsp. of the caraway seeds. Stir in all-purpose flour, whole wheat flour, 1 tsp. kosher salt, and the sugar. Add the 1/4 cup melted butter; stir with a fork until butter is evenly distributed. Stir in 1/2 cup water, gently mixing with a fork to moisten dough. Add an additional 2 to 4 Tbsp. water until mixture starts to come together. Shape dough into a ball. Cover and let stand 15 minutes. Meanwhile, stir together the remaining 1 Tbsp. each sesame, nigella, and caraway seeds.

  2. Preheat oven to 400°F. Divide dough into quarters. Roll one portion of dough between two sheets of parchment paper or waxed paper until very thin. (Dough should be less than 1/8 inch thick.) Remove top piece of parchment and invert dough onto a baking sheet; remove remaining parchment sheet and set it aside. Prick dough with a fork. Brush surface with the 1 Tbsp. melted butter or water. Sprinkle with 1 Tbsp. of the pepitas and about 2 tsp. each of seed mixture and sunflower seeds. Place reserved parchment sheet on top of dough and gently roll seeds into surface of dough; remove parchment. Bake whole and break after cracker is baked and cool. (Or using a pizza cutter or knife, cut dough into squares or strips before baking; separate slightly.)

  3. Bake 12 to 14 minutes or until light brown and crisp. Transfer to a wire rack; cool. (Crackers will continue to crisp as they cool.) Repeat with remaining dough, pepitas, seed mixture, and sunflower seeds. Store in an airtight container at room temperature up to 1 week. Makes 4 large crackers or 20 servings.

Nutrition Facts (per serving)

104 Calories
6g Fat
11g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 104
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 151mg 7%
Total Carbohydrate 11g 4%
Protein 3g
Vitamin C 0.2mg 1%
Calcium 41mg 3%
Iron 1.8mg 10%
Potassium 59mg 1%
Folate, total 21.5mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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