1. Preheat your oven to 350°F (175°C).

2. Line two baking sheets with parchment paper.

3. In a large bowl, combine sunflower seeds, cornmeal, pumpkin seeds, sesame seeds, flaxseeds, olive oil, and fine sea salt.

4. Pour in the hot water and stir until the mixture is evenly moistened and begins to clump.

5. Let the dough rest for 10 minutes to allow the seeds and grains to absorb the water.

6. Divide the dough into two equal portions.

7. Place one portion on each prepared baking sheet.

8. Cover each portion with a sheet of parchment paper and roll out into a thin, even layer about 1/8 inch thick.

9. Peel back the top parchment and sprinkle each sheet lightly with flaky sea salt.

10. Bake for 30 minutes, rotating the sheets halfway through, until golden brown and crisp.

11. Remove from oven and let cool completely on the baking sheets.

12. Once cooled, break into irregular shards or cut into squares.

13. Store in an airtight container at room temperature for up to 2 weeks.