Put yeast & honey into the bowl of your stand mixer. Add 1¾ cups warm water ( not hot) to dissolve the yeast. Put aside for 10 minutes until yeast activates.

In a large bowl mix the bread flour, all-purpose flour & salt. Using the dough hook attachment, add in the flours mixture, sesame oil & keep kneading until the dough becomes smooth and elastic. You might need to add more flour. Add the flax seeds and knead for another 2-3 minutes. Brush the dough with some oil to prevent from drying out. Cover the bowl with the dough with plastic, allow to rise in a warm, draft-free location.

Preheat your oven to 375°F (190°C) with the rack in the center. Divide the dough into 5-6 pieces. Flatten each piece with your hands. Using pasta machine ( I used Imperia pasta machine), roll each piece to the thickness of your liking. I chose the thinnest setting ( # 1- 0.5mm) for Imperia pasta machine. Transfer the rolled dough onto the large baking tray lined with foil/ parchment paper. Cut the dough sheets into crackers of the desired shape and size. Bake immediately until golden brown ( 10-15 minutes for crackers of this thickness). I baked the crackers in batches. While the first batch was baking, I was rolling the sheets for the second batch.