In a bowl, combine the flour, baking powder, salt, aniseeds, and sesame seeds.
In a large bowl, using an electric mixer on medium speed, combine the sugar, oil, and egg. Beat until blended and pale yellow. Fold in the flour mixture and add the water in increments, mixing to make a soft dough.
Transfer the dough to a lightly floured work surface and knead for 2 or 3 minutes. Divide the dough into 3 equal portions.
If using a pasta machine, set the smooth lasagna roller to its widest opening. Pass 1 portion of the dough through the rollers. Dust the strip of dough lightly with flour. Fold it over three times and roll it through the pasta machine again. Repeat the folding and rolling process two more times. The dough should be about 3/16-inch thick. Repeat with the remaining 2 portions of dough. Transfer the sheets to a lightly floured work surface.
If rolling by hand, lightly flour the work surface and roll 1 portion of the dough out to a 9 by 9-inch square. Repeat with the 2 remaining portions of dough. Cut each square into 2 equal rectangles.
Using a pastry crimper, cut each strip into 4 1/2 by 1 1/2-inch rectangles. With the tines of a fork, make holes down the length of each galette. Transfer to a non-stick baking sheet.
Bake until the galettes turn a light gold, 18 to 20 minutes. Cool on a rack. Store in a tightly sealed container for up to 1 week.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.