Spiced Lavosh Crackers Recipe

Toast the fennel, cumin and caraway seeds in a medium hot pan without any oil. Move around in the pan frequently and toast until they become fragrant and darken slightly. It will not take long to reach that stage so watch them to keep them from burning.
Let the spices cool for 1-2 minutes and grind to a powder consistency with a mortar and pestle or spice grinder.
Toast the sesame seeds the same way but leave them whole.
In a bowl add the plain flour, whole wheat flour with water, spices, seeds and sesame oil. Use a hand blender or kitchen aid with the hook attachment to combine everything slowly into a dough, while the machine is set on the lowest setting.
The dough will feel wet but due to the sesame oil it should not stick to your fingers. Knead the dough on your kitchen surface for a few more minutes. Finally cut the dough in six equal parts and set aside.
Prepare your baking trays with baking mats or baking paper. Rub your rolling pin lightly with sesame oil and start rolling out a piece of dough on a baking mat or a plain kitchen surface.
Roll the dough thin making sure it fits the size of your baking tray. Once you are happy with the thickness place the lavosh dough on a baking sheet (unless you rolled on a baking mat) and continue rolling out the remaining dough.
Bake the lavosh at 175°C (350°F) for 15-20 minutes depending on your oven.
Once they have cooled down, you can break them into smaller pieces.