Preheat oven to 350°F

In food processor fitted with a steel blade attachment, grind 1¼ cups sesame seeds to fine meal. Remove and place in large bowl.

Place shredded Parmesan cheese in food chopper or food processor and pulse briefly until reduced to granular consistency. Add to sesame seed meal and mix. Stir in olive oil.

Add remaining (unground) sesame seeds, curry powder, cayenne pepper, onion and garlic powder, and sea salt and mix thoroughly. Stir in water. Add additional water, if necessary, one tablespoon at a time, to obtain a pourable consistency similar to pancake batter.

Pour mixture into a jelly roll pan (a baking sheet with sides) and smooth to fill pan and obtain a thickness of a cracker. It may be necessary to use two baking sheets. Smooth the top of the batter with an offset or rubber spatula.

Bake for 30 minutes or until edges browned and center firm. If a dry, extra crunchy cracker is designed, bake an additional 15-20 minutes, watching carefully to make sure they don't burn.

Score with a pizza cutter when still warm if you want uniform crackers. Cool and break apart. Store in an airtight container.