Pour 100 ml of boiling water over flax and leave for 10 minutes under the lid. In a blender, grind the oat flakes together with rosemary and thyme. The resulting mass is mixed with the infused flax seeds. If desired, you can add salt.
Grease the baking paper and spread the resulting mixture on top. Cover the top with a second baking sheet (pre-greased with oil). Roll out the resulting dough as thin as possible. Remove the top layer of paper and put the resulting rolled mass in the oven for 20 minutes at 170 degrees.
Break the finished crackers into small pieces.