For the crispbread with pumpkin seeds, knead the whole wheat flour with oil, salt and water to a smooth dough and let rest for 1 hour. Roll out the dough very thinly on the floured surface.
Spread a tray with baking paper, put the dough on it and prick it a few times with a fork. Sprinkle pumpkin seeds and grated cheese over the dough.
Bake the dough in a preheated oven at 150 degrees on the 2nd rack from the bottom for 30 minutes. Remove the crispbread with pumpkin seeds from the oven, cut into 6 x 130 mm rectangles while still warm and leave to cool.