Preheat your oven to 180C and line a baking tray with baking paper.
Combine all the dry ingredients into a bowl and mix to combine.
Add water and olive to the dry ingredients and mix into a slightly sticky dough that you can form into a ball. If the mixture is too dry add some more water (tablespoon by tablespoon) until it comes together in a ball.
Place your dough ball on the baking paper and add another layer of baking paper to the top. Use a rolling pin to roll the dough into a thin rectangle in between your baking paper sheets. You want it to be as thin as possible.
Remove the top layer of baking paper and cut the dough into squares. I cut them into 5cm by 5 cm squares, but you can go bigger if you like. Don’t worry if you get off cut pieces, they add to the charm of homemade crackers. You do not need to separate the crackers from your cut lines, you’ll be able to break them apart easily once baked.
Bake for 18-20 minutes until they’ve darkened in colour. Remove from the oven and let them cool before breaking them apart and storing in an airtight container.