Stovetop Crackers

2 C whole wheat flour
1 t salt
1/2 C sesame seeds, poppy seeds, or flax seeds
1/4 C wheat germ
1/4 C vegetable oil
1/2 C cold water
Blend together the flour, salt, seeds, and wheat germ. Add the oil and mix with a fork. Pour in the water and mix it until you have a soft, workable dough. Add more water if necessary.
Turn it onto a floured surface and knead for about 10 minutes.
Roll a golf-ball sized piece into a ball, then roll it as flat and thin as you can get it. Repeat with the remainder of the dough, setting them aside on a large tray, or putting waxed paper between them.
Cook in an ungreased cast-iron skillet until light brown on the bottom. Flip and lightly brown the other side. Cool thoroughly on a rack or a towel and store in an airtight container.
You can replace 1 C of the wheat flour with rice flour, rye flour, cornmeal, or oat flour.