• Preheat the oven to 450 degrees. Pulse the flour, pepper, fennel power, salt, and olive oil in the food processor until evenly distributed.
  • Add the water and pulse just until the dough starts to stick together (about 10 seconds). Remove the dough, press together gently with your hands to form a single ball, and cut into four pieces. Let the dough rest for about ten minutes.
  • Roll out each individual piece of dough as thin as you possibly can. If the dough starts to shrink up, let it rest a little longer. You want the dough to get very, very thin. Once it’s rolled,sprinkle the seeds. place it on a piece of parchment paper and transfer to a baking sheet.
  • Bake for 4-5 minutes, but check periodically to make sure it’s not getting too brown – flip each cracker piece and bake another 4-5 minutes. Turn the oven off and let the crackers sit in the oven for 1-2 hours to really dry out and get crispy.
  • Break into pieces and serve!