Make the Dough: Mix all the ingredients in a mini food processor, or if doing it manually mix everything in a bowl until it forms into a ball of dough. You are looking for a smooth and soft dough. If your dough is dry, add a little bit more cold water, 1 teaspoon at a time until it comes together. Wrap with plastic warp and refrigerate for 30 minutes
Roll and Cut: Roll the chilled dough into approximately 7-inch size, it doesn’t have to be exact. You want a thickness of about 1/4-inch, nothing too thin. Cut the rolled dough into 1-inch size. You can use a ruler like what I did, or you can just estimate it. Press fork on top of each piece. Chill in the refrigerator for 15 minutes, this will make the lifting easier.
Pre-heat the oven to 350F while waiting for the dough to chill
Bake: Arrange the cut dough into a parchment line baking sheet. Sprinkle salt on top and bake at 350F for 12 – 14 minutes, the crackers should be puff-up by then.
Cool: Remove from the baking sheet and let cool completely before transferring in an air tight container
