More crackers

Jon loves my crackers, so I'm trying to keep them around. I first wrote about them here. The basic recipe is 1 cup flour, 2 tbsp fat, 1/2 tsp salt, and enough water to make a dough. I also like to add some nuts or seeds and flavorings. I discovered that a pizza stone is WAY better than a baking sheet. I tried that on Jon's suggestion on Saturday, and it was awesome. No burned or undercooked spots! Below are three combinations I've made recently.

Hazelnut-wheat:

1/4 cup hazelnuts
1 cup whole wheat flour
1/2 tsp salt
2 tbsp butter

Chickpea-pumpkin seed:
1/4 cup pumpkin seeds
1/2 cup chickpea flour
1/2 cup whole wheat flour
1/2 tsp salt
1 tsp dry rosemary
2 tbsp extra-virgin olive oil

Parmesan-herb:
1/4 cup sunflower seeds
1 cup all-purpose flour
1/2 tsp salt
1 tsp Italian seasoning, or a blend of oregano, basil, thyme, and marjoram
1/4 cup Parmesan cheese, grated
2 tbsp butter
2 tbsp heavy cream

Process nuts or seeds in food processor until they are coarsely ground. Add flour, salt, seasonings, and butter or oil. Pulse until mixture resembles coarse crumbs. For the Parmesan-herb recipe, add 2 tbsp cream. Otherwise, add 1/4 cup water. Pulse to combine. Add water in tablespoon increments, processing briefly after each addition, until dough forms a ball.
Turn dough out onto generously floured surface. Roll to about 1/8 inch thickness. Carefully transfer to floured pizza stone. Score lightly with knife or pizza cutter and bake in 385 F oven until golden on top. Start checking around 10 minutes and watch it carefully after that.