Place flours, water, EVOO and salt into the Thermomix bowl and blend 6 sec/speed 6. Knead 4 min/Interval.
Turn dough out onto floured silpat mat and form a tight ball. Wrap and refrigerate for at least 6 hours. Up to 3 days is fine.
When ready to roll and bake, line 2-4 baking trays with paper and preheat the oven to 180°C.
Divide dough into 4 pieces and work with one piece of dough at a time. Keep the rest wrapped.
Roll the dough out as thinly as possible without tearing the dough. Place it onto a lined tray and brush generously with EVOO on both sides of the dough. Sprinkle with salt and seeds of choice. Score into cracker shapes with a pizza cutter or knife.
Bake 6 minutes, turn and bake further 6 minutes. Repeat with all remaining dough.
Store in airtight bag in the fridge for best crispness.
With cheeses or dips or pates or hummus of choice! They are also very good plain.