You can mix the dough in a stand mixer with a paddle attachment or by hand with a large spoon and a rounded dough scraper in medium bowl. The dough should be soft and smooth.

You can immediately move on to shaping or if you can let the dough sit at room temperature for 2 to 6 hours covered with plastic wrap.

If you are immediately baking these, preheat your oven to 350 degrees F.

Place a piece of parchment paper on your work surface and place the dough onto the center (a single batch of dough will fill one sheet of parchment paper, so if you are doubling or tripling, you'll need to use more sheets of parchment paper accordingly).

Roll out the dough with a rolling pin until it is very thin, about 1-2 mm thick with an even thickness. Try to roll out the dough so that it is a square or rectangle shape. Use a rolling pizza cutter (pizza wheel) to trim off the uneven edges to have evenly shaped crackers. The excess dough that was cut off can be tossed or can be rerolled into the center of the dough.

Then, use the rolling pizza cutter to cut even cracker shapes. Cut evenly spaced lines to create squares, rectangles, or diamonds. Use the tines of a fork to poke the top of each cracker so that they will not puff up and burn.

Before your shaped crackers go into the oven, use a pastry brush to brush on melted butter or olive oil then sprinkle on some sea salt or finely grated parmesan.

Slide the parchment full of unbaked crackers onto a baking sheet.

Bake in a 350 degree F oven for 18-24 minutes until all crackers are baked with a light golden brown color.

An important tip is to remove any baked crackers when you check your batch so that the ones on the outside edges don't become burnt or overdone while the ones in the middle of the batch need more time to bake.

Let the crackers cool for 10 to 20 minutes until they are completely cool.