Using a mortar and a pestle, crush the whole spices (peppercorn, fennel and cumin) to a coarse powder.
Pre-heat the oven to 350 F. Layer a baking sheet with parchment paper and keep it ready.
In a large bowl, combine all the ingredients including the crushed spices, oil and salt. Add warm water and knead to a stiff dough.
The dough will be a little crumbly and hard to knead, but keep kneading for about 5 minutes.
Roll the dough using more wheat flour or barley flour to keep it from sticking. Keep the thickness of the rolled dough uniform to about ¼ inch. Keeping it uniform helps in even baking.
Using a cookie cutter or a round lid or a bowl, stamp out the rolled dough.
Using a fork prick the dough evenly all over the surface. This helps to cook the cracker well on the inside.
Place them on prepared baking sheet and bake for 15 to 18 minutes. Keep an eye on the crackers from 15 minutes. The crackers will be golden brown when ready. At this stage you could also deep fry the crackers in oil.
Once the crackers come out of the oven, cool them on a wire rack and store it in an airtight container when completely cool.
Serve as is or with jam / preserve or cheese.