Rustic Water Crackers

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   Preheat oven to 400u00b0F. Mix flour and salt in food processor fitted with cutting blade. Turn processor on and add oil in a smooth stream. Once oil is incorporated, add water in a smooth stream. Once water is incorporated, form the dough into a ball. Do NOT knead. On a lightly floured surface, roll as evenly as possible, until the dough is approximately 1/16th of an inch thick. Transfer dough to a lightly floured sheet pan (alternatively: roll dough directly onto lightly floured parchment or silpat, and transfer both onto sheet pan). Bake for approximately 10-15 minutes, until lightly browned, rotating once for evenness. Remove from oven, and transfer to a cooling rack. Once cool, break into pieces as large as you prefer. Store in a plastic bag.

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   Variations:

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   -Use olive oil instead of vegetable oil.

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   -Add 1 tsp pepper (or other spice/herb) for flavored crackers.

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   -Try whole wheat flour instead of all-purpose flour.

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   -Try varying thicknesses of dough.

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   -Use a pasta machine to achieve very uniform thickness of dough.

No additional tips available.