Place all the ingredients in the bowl of a stand mixer fitted with the leaf attachment or in a large bowl if kneading by hand.
Knead for about 5 minutes.
Wrap the dough in cling film and leave to rest in the fridge for about 20 minutes.
Roll out with a rolling pin on a sheet of baking paper, pass the serrated wheel to score the crackers... it will be easier to divide them once cooked. You can make them in the size and shape you prefer.
Brush with oil and sprinkle with salt.
Bake at 200° for about 12/15 minutes: it depends a lot on the power of your oven and how cooked you like them... start checking after 10 minutes.
It also depends on the thickness you give them... if they are very thin they will cook faster, so be careful not to burn them.
They will stay crispy for a few days if stored away from humidity.
