Pre hea thet oven to 160ºC (fan assisted oven)
In a bowl add all the seeds, kala namak and buckwheat flour.
Add the water slowly and mix to combine. The dough should be quite wet. If the dough is still too dry, add more water (see video)
Tranfer half the mix onto a silicone mat. Using a wet spatula, press down and spread evenly onto the mat into a rectangular shape. The dough should be about the thickness of a pound coin or less.
Repeat the same for the other silicone mat with the remaining dough.
Place the mats on the back of a baking tray and transfer into the preheated oven and cook for 15 minutes.
After 15 minutes, remove from the oven. Using a knife, mark out squares or rectangular on the warm dough, but don't cut through the dough completely. Just score the surface. This process makes it easier to separate them into even crackers once cooked.
Put the crackers back in the oven and cook for 10 to 15 minutes more, until they are cooked through and dry.
Remove from the oven. Snap them along the score lines, into the smaller cracker sized pieces.
Once cooled, store in an airtight container.