1. Prepare the dough

Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.

In a large bowl, combine the oat flour, almond flour, flaxseed, chia seeds, sesame seeds, sunflower seeds, pumpkin seeds, za’atar, garlic powder, and salt.

Add the olive oil and water. Stir until a soft, slightly sticky dough forms. Let it rest for 5 minutes so the seeds and flax can absorb some moisture.

2. Roll the dough

Place the dough between two sheets of parchment paper. Roll it out very thin—about ⅛ inch (3 mm) thick.

Remove the top sheet of parchment. If desired, sprinkle a little extra za’atar and sesame seeds over the surface and gently press them into the dough.

3. Cut the crackers

Using a pizza cutter or sharp knife, score the dough into squares or rectangles.

Transfer the parchment with the dough onto a baking sheet.

4. Bake

Bake for 20–25 minutes, or until the crackers are dry, crisp, and lightly golden around the edges.

For even baking, rotate the tray halfway through. If the edges brown faster than the center, remove the finished edge pieces and continue baking the remaining crackers.

5. Cool and serve

Allow the crackers to cool completely on the baking sheet. They will become crispier as they cool.

Break along the scored lines and serve with hummus, labneh, cheese, baba ganoush, or your favorite dip.