Add all ingredients to a large bowl and mix with a spoon to combine. When everything is almost mixed into a fully combined dough, you should probably use your hands to knead the dough for 1 to 2 minutes to ensure an even mixture. You might need a dusting of all-purpose flour during the kneading process if things get too sticky.

Split the dough roughly in half. One half of this dough cut into crackers should fit easily on one normal-sized sheet pan for baking, so you can bake half and bake the second half later if you want.

Add the two pieces of dough to a piece of plastic wrap and wrap well. Add the plastic-wrapped dough to the refrigerator for 30 minutes or an hour (or overnight, but no more than 3 days). 

Once the dough is cooled, remove one half and roll it out very thinly to less than 1/4 inch thick.

Preheat your oven to 350 F (175 C).

Cut the rolled-out dough into 1-inch squares and with a fork or skewer, poke some holes into each cracker. Carefully transfer each square cracker to a parchment-lined sheet pan, ensuring that none of the crackers are touching. 

Once the oven is preheated, add the sheet pan and bake for 10 minutes. 

After 10 minutes rotate the sheet pan 180 degrees to ensure even baking and bake for an additional 10 minutes. 

After the full 20 minutes, remove the pan and remove any crackers that have browned more than the others, and move those to a plate to cool. If the tops of the crackers are not browned, you can flip each cracker over and bake for an additional 5 minutes. These last 5 minutes will help to crisp up the crackers even more. 

Once fully cooked, remove the crackers and allow them to cool. 

Serve and enjoy.