water crackers

6 cups ap flour
2 cups water
1 cup extra virgin olive oil
2 tsp salt

preheat oven to 350f

place the ingredients in the bowl of a stand mixer fitted with a dough hook. mix until well combined and a cohesive dough forms. remove dough from mixer bowl and form into 4 equal portions. wrap tightly with plastic. if baking right away, rest dough at room temperature for 30 minutes. you can place dough in the freezer for up to 4 months.

while working in batches, cut a piece of dough in half. on a large, clean and unfloured work surface, roll out the first half of dough as thin as possible. using your fingers, very carefully stretch the sheet of dough to make the dough even thinner. make sure that the entire piece of dough is the same thickness to avoid uneven banking. place on a silicone lined baking tray. repeat with the second piece of dough.

bake both trays in the upper thirds of the oven until light golden brown, about 15-20 minutes, rotating the pans from top to bottom and back to front once.

remove the trays from the oven and let cool. break the crackers into the desired size and store in an airtight container at room temperature.