Place all of the seeds, flax meal, salt, and pepper in a mixing bowl and stir to combine.
Add the water and honey, and mix well. Set the mixture aside for about 15 minutes, or until the liquid is absorbed.
While the seeds are sitting, preheat the oven to 300 degrees, and set the oven rack to the middle position. Line a baking pan with a Silpat baking mat, or parchment paper.
When the water is absorbed, and the seed mixture resembles dough, stir well to combine everything and work the mixture into a ball.
Lay the dough onto the lined baking sheet, and with the backside of a spatula, spread it as thin as you can, without leaving any openings in the dough. It should spread out to within about 1 1/2 inches of the edges of the pan.
Bake for about 50-60 minutes, or until the flatbread is set and just starting to turn golden.
Remove from the oven, and let the flatbread cool. Remove from the Silpat and cut or break into 12 cracker squares, or longer pieces if desired.
Store any leftovers in a ziploc bag for up to 4 days.