Whole Millet Crackers (v)

I love crackers, and homemade crackers are the best.  These are a wholesome, rustic and grainy cracker.  This recipe lends well to a variety of flavors, and I have yet to mix cheese into the dough, but I bet that would be pretty yum. You can grind millet in a blender, food processor or coffee bean grinder.

Whole Millet Crackers
Preheat oven to 350.
Combine:
1/4 cup + 1 Tbs. vegetable oil
1 Tbs. honey
1/2 cup water
In a seperate bowl, combine:
1/4 cup whole millet
1/2 cup ground millet
1 cup flour
Add the drys to the liquid mixture and mix well to combine.
Oil a baking sheet and roll the crackers out directly on the cookie sheet.  I can't tell you how many times I forgot to do that; it's not fun trying to get the dough from the couter to the cookie sheet.  So, remember: Roll the dough out on the cookie sheet.
I like thin crackers, so I split this dough between two cookie sheets.
After I roll it out ont he pan, I sprinkle with everything; poppy seeds, sesame seeds, caraway seeds, cumin seeds; basically any seed I have in the cupboard, along with a light sprinkle of salt.  I press the toppings into the dough with the rolling pin.
Score or pre-cut the crackers, or just make one big cracker to break apart once cooled. You can use cookie cutters to score or cut the cracker dough.
Bake for 10-20 minutes until golden.