Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

In a large bowl, combine the flour, pumpkin seeds, sesame seeds, poppy seeds, chia seeds, salt, fleur de sel, Mediterranean herbs, and fennel seeds (if using).

Add the olive oil and water to the dry ingredients. Mix well until a homogeneous dough forms. If the dough seems too dry, add a small amount of water. If it’s too sticky, sprinkle with a bit of flour.

On a flat surface, place a sheet of parchment paper and roll out the dough on top. Cover with another sheet of parchment paper and roll out using a rolling pin until you achieve a thin and even layer.

Carefully remove the top sheet, sprinkle the dough with some seeds. Briefly replace the paper and roll again to embed the seeds.

Carefully remove the top parchment sheet and pre-cut the dough into equal pieces using a knife or a pastry cutter, without cutting all the way through. This will make it easier to separate the crackers after baking.

Bake the crackers in the preheated oven for 20 to 25 minutes, or until golden and crispy. Keep an eye on them to prevent burning.

Allow the crackers to cool completely on the baking sheet. Once cooled, break them apart along the pre-cut lines.

Serve the crackers with hummus, guacamole, vegan cheese, or your favorite spread.