Add olive oil and water and mix with a fork or spoon just until the ingredients come together.
½ cup cold water, 3 Tablespoons olive oil
Knead 6-8 times to form a ball. If dough is too dry, add a few drops of water.
Roll out dough on a lightly floured surface into a rough rectangle about 12-14 inches long. You want the dough as thin as possible, about ⅛ inch thick.
Brush the dough lightly with water and sprinkle on your choice of toppings.
Place on an ungreased baking sheet. When keeping the dough in one whole piece, I place it on parchment paper lined on a baking sheet.
If cutting, use a pizza cutter, a pastry cutter, or a sharp knife and cut into pieces. Place on an ungreased baking sheet.
Bake in a preheated 450°F oven for 10-15 minutes. Until golden and crispy. Baking time will vary depending on the thickness of your crackers.
Remove from oven and let cool on baking sheet.
Notes
Measure your flour carefully so it doesn't become over-compacted resulting in too much flour.
Don't overwork the dough. Mix just until it comes together and then knead a few times to further incorporate all ingredients.
It's okay to add a bit more water if your dough is too dry. I usually only add a few drops if needed.
If your rolled dough keeps bouncing back and not holding the shape, let it rest for a few minutes and then resume rolling.
Make certain your oven is fully preheated to 450°F.
Baking time varies depending on your oven and the thickness of your crackers.
Look for a golden brown topping and the crackers fully cooked through.
When baking one large flatbread cracker, the bottom takes longer to crisp. Remove the flatbread from the oven once the top has browned. Turn off the oven and let it cool down a bit (leave the door open for 2-3 minutes.) Move the flatbread to a baking rack and place it back on the baking sheet. Return to oven for 5-15 minutes until the entire flatbread is crisp.
Once the crackers are cooled, if they aren't crisp enough, just pop them back into a warm oven (no need to turn it back on) and leave them for 10-15 minutes. The warm air will continue to crisp the crackers.
Store crackers at room temperature in an airtight container for 5-7 days.
If the crackers lose their crispness, you can return them to a warm oven for 5-10 minutes.
To Make Gluten-FreeI have also made this recipe gluten-free by using 1:1 gluten-free flour (like Bob's Red Mill.) There are a few slight changes to make when making these crackers gluten-free.
The dough is different than when using regular all-purpose flour.
You'll need to add a bit more water to get the dough to come together and form a ball added about 1 more teaspoon of water.
Roll out the dough on a piece of parchment paper. It's stickier than regular dough.
Cut the dough into pieces and bake right on the parchment-lined baking sheet.
Increase baking time by 5-10 minutes.
The dough does not brown as well as the regular crackers.
Remove crackers from oven and allow to cool. Break apart crackers. The center crackers may not be as crisp as the outer edges. Just place them back on the baking sheet and place back in the warm oven for about 10 minutes. You don't want the oven on or too hot because you aren't baking them. You're just using that warm air to help crisp the crackers.