Dissolve yeast and honey in 1/2 cup of the water. Set aside until bubbly.

Stir yeast mixture into remaining water and add salt.

In a medium bowl, combine rye flour, 1 1/2 cups wheat flour, fennel, aniseed and cardamom.

Stir in yeast mixture. Knead lightly, adding flour as necessary, until a heavy dough is formed.

Form dough into a roll and cut into 16 equal pieces.

Form into balls and place on oiled baking sheet. Spray tops with oil and cover with plastic wrap.

Let rise in a warm place for about 40 minutes. Roll out on a floured surface until very thin.

Bake at 425 degrees for about 3 minutes, turning halfway through baking.