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You will need a food processor, several 10 by 14-inch baking sheets or pizza pans, a pizza cutter or a sharp knife, and a clean spray bottle.
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Place the flour and salt in a food processor and process for 10 seconds to mix thoroughly.
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With the motor running, add the water in a steady stream, then process for 10 seconds longer.
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The dough should have formed into one large ball; if not, feel the dough: If it feels very sticky, add 3 to 4 tablespoons more flour and process briefly until a ball forms.
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If the dough feels dry and floury, start the processor again, add 2 to 3 tabespoons more water, and process until a ball of dough forms.
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Once you have a ball of dough, process for 1 minute more, no longer.
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Turn the dough out onto a lightly floured surface and knead for 30 seconds or so.
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Cover with plastic wrap and let rest for 30 minutes.
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Preheat the oven to 500 degrees, and place two racks near the center of the oven.
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Divide the dough into 8 pieces.
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Work with one piece at a time, leaving the other pieces covered.
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On a lightly floured surface, with lightly floured hands, flatten a piece of dough with your palms.
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Then roll it out to a very thin rectangle or round, as even a thinness as possible to ensure even cooking.
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Gently lift the dough from your rollling surface and place it on a large baking sheet or pizza pan.
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Sprinkle on one of the optional toppings or leave plain.
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16
Using a knife or a pizza cutter, cut through the dough to make rectangular crackers.
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(Don't worry if they are not all exactly the same size.
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Variations in size and flavor will make your crackers interesting.)
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Spray the dough lightly with water and place on the upper oven rack.
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Begin rolling out the next piece of dough, keeping an eye on the crackers already baking.
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(Crackers brown from underneath.)
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Check on them 2 1/2 to 3 minutes after they go in.
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As soon as the thinnest patches of the dough have started to brown, take them out.
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If necessary, continue baking, checking every 30 seconds, but it is better to take the crackers out a little early than too late.
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You will soon get a feel for timing and degree of doneness.
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Variables that affect timing are the heat of your oven and how thin you managed to roll out your dough.
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When they come out of the oven, some of the crackers will be crisp, while others will need a little time in the air to crisp up.
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Transfer to a large bowl, breaking up any incompletely separated crackers.
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Roll out the remaining dough, season, and bake.
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30
When completely cool, crackers can be stored in a well-sealed plastic bag or cookie tins for up to a month.
