Preheat oven to 450°F (230°C)

Prepare a baking sheet with parchment paper

Add all ingredients to a medium bowl, including any additional ingredients you would like to mix in. Mix well with a sturdy spoon. If the dough is a little wet, add a bit more flour. If the dough is a little dry, add a bit more water, 1 tbsp at a time.

Tip out dough onto lightly floured surface and knead a little bit to insure there are no overly dry or wet spots in the dough

Split the dough into 2. Lightly flour your work surface and roll out dough to 1/8th inch (3 mm) thick or less.

Cut out dough using a knife, pizza cutter, cookie cutters or the rim of a glass. Place each cracker on cookie sheet. You don't need to worry about leaving a lot of room between crackers. There will be very minimal spreading as they bake

If you're adding toppings, use a pastry brush to brush the tops of the crackers with water and sprinkle on your toppings

Pierce each cracker with the tines of a fork (several times for larger crackers) to avoid the crackers puffing up too much while baking

Bake for 12 to 15 mins until edges begin to brown. Thinner or smaller crackers will bake quicker.

Allow to cool fully before transferring to air tight container for storage