Place baking rack in the middle of the oven and preheat to 350°F.

Add all ingredients (hold out salt if you are pressing into the top) to a mixing bowl and using a fork mix until dough starts to come together. You will need your hand to finish bringing the dough together as it is a fairly dry mix and gets very stiff when mixing.

Divide dough into appproximately three equal balls.

Roll out the first ball between two sheets of parchment paper. Be careful to keep the paper from wrinkling under the dough as you roll it out. Make sure you have rolled the dough very thin (less than 1/8”) and evenly to prevent uneven cooking. Carefully peel the top layer of parchment paper off the crackers (it should come off without pulling any cracker away with it). If you have not yet added the salt, now is the time to gently press it into the cracker.

Place the parchment paper with the crackers on it onto a baking sheet and into the oven and bake for 10-12 minutes (depending on your oven and the thickness of your crackers you may need to adjust your time in either direction). When the crackers have turned golden and are just on the edge of burning, pull them out. NOTE: Your crackers will still feel a little soft when poked in the center (like playdough that has been left out of the container for a few hours) - they will crisp up as they cool.

Using the parchment paper you pulled off the top of the first batch when you rolled them out as the base of your second ball of dough, repeat steps 4 and 5. Repeat again for the final ball of dough.

Once all your crackers are baked and cooled down, break them into the size you would like - I prefer rather large crackers as they are easier to spread toppings on, but you can also break them into bite sized pieces as well.