Combine oil, honey, salt and water. Stir in whole millet, millet flour and whole-wheat flour. It may be necessary to knead dough to work in last of flour. Roll out dough 1/8 inch thick on buttered cookie sheet (Do Not Use Oil; crackers may be difficult to loosen). Score crackers with knife in square or diamond shapes and bake in preheated oven 20 minutes or until golden-brown. Remove from cookie sheet and cool on rack.