• Add all the ingredients to the bowl of a stand mixer and mix until the dough comes together.
• Cut the dough into two equal sized pieces and roll into a 4 inch diameter disc.
• Cover each disc with plastic wrap and refrigerate for 1 hour or overnight for a long ferment.

When Ready to Bake

• Preheat oven to 350℉.
• Place one of the dough discs on a large piece of parchment paper (about the size of the baking sheet you plan to use to bake the crackers in).
• Use a rolling pin to roll out the dough in a very thin oval (about ⅛ inch or 2-3 mm thick). You want the dough very thin to achieve crisp crackers.
• Use a fork to pierce the entire surface of the dough several times. The marks should be about ½ inch or 5 mm apart.
• Use a large, sharp kitchen knife or pizza cutter to cut the dough into approximate 1 inch squares. You can improvise around the edges as you won't have perfect squares in these areas.
• Transfer the parchment paper containing the cracker dough to the cookie sheet.
• Lightly coat the crackers with cooking spray and sprinkle with flaky sea salt.
• Bake the cookies for 18 minutes. At this point the crackers around the edges should appear golden and crispy. Carefully remove these crackers and place the cookie sheet back in the oven with the remaining crackers. Bake for an additional 5 minutes to get these center crackers crispy as well.
• Allow the crackers to cool completely before serving or storing.