In a bowl, combine flour, baking powder, cumin, salt, and pepper. Add water and oil and knead until dough comes together. If it’s a bit dry, add one teaspoon of water at a time until the dough feels soft and elastic and doesn’t stick to your fingers. Brush with olive oil, cover, and rest in the fridge for at least 30 minutes. This allows the gluten to relax and makes it easy to roll out.

Heat oven to 425 degrees Fahrenheit. Divide the dough into two. Roll out as thinly as possible over parchment paper. With a sharp knife, cut into squares. Transfer parchment paper to baking sheet. Bake for 10 to 12 minutes, depending on thickness. Keep an eye out, you want them golden brown, not burnt. Repeat with remaining dough.

Cool. Transfer to an airtight container for up to five days.