In a standing mixer with a bread hook (or in a bowl with a wooden spoon and elbow grease), combine flour, sugar, salt and seeds. Slowly add the ghee and water to the mixture. Mix on medium speed for about 5 to 10 minutes, stopping the machine once or twice to scrape the sides and roll excess flour from the bottom of the bowl into the ball of dough. Note: You may need the extra 2 tablespoons water to get the dough to form, but allow it to mix for several minutes before adding any additional water.
The dough should be slightly shiny and a little sticky to the touch, but should easily form into a ball without getting all over your hands. Cover it with a clean, cloth towel and allow to sit at room temperature for one hour.
Preheat your oven to 425˚F and position the rack to the middle. Divide the dough into four equal parts. On a lightly floured surface, roll the first piece of dough into a 1/4 of an inch thick, flat, rectangle.If you’re using a pasta machine, it’s time to set it up. Be sure it’s tightened down to your work surface. If you’re using a rolling pin, see step 5. Note: Dough is much easier to work with on porous surfaces, especially wood.
Lightly flour the strip of dough on either side and feed the narrow end through the pasta machine on the first setting, twice. Move the dial to setting 2 and roll it through twice as well. Continue onto settings 3 and 4, flouring the dough lightly as needed and passing through each setting two times. Next, fold the strip of dough in half lengthwise, reshape it into a rectangle, and start back at the first setting as you did before, running it through settings 2, 3 and 4 two times each. Running the dough through all the settings twice helps it to strengthen and develop the gluten Tip: Do this when you make homemade pasta too, it makes the dough much easier to handle.
Lay the flattened strip of dough onto a lightly floured surface and using a pizza cutter, slice it into equally sized rectangles (or squares). Note: If you do not have a pasta machine, roll the dough as evenly as possible, so it’s about 1/8 of an inch thick and cut into crackers from there. They’ll just have a more rustic look this way. Be sure to flour the surface so it doesn’t stick once you’re rolled the dough out thin.
Place the crackers onto a baking sheet. If they’re on the thicker side, prick each cracker lightly with a fork a few times. Bake in the preheated oven for about 10-12 minutes, turning the pan once partway through to promote even browning. Be sure to watch them carefully, they’re done when the edges are golden brown. Note: Cooking time will vary based on the thickness of your crackers. Even when browned a little too much, they still taste great!
Continue with the remaining three parts of dough until you’ve shaped and baked all your crackers. Depending on the size and shape you should yield about 50 crackers. Serve with cheese, dips, and spreads at your next get together. The crackers will store at room temperature in an airtight container for up to a week.