Whisk the dry ingredients together.
Add the water and stir to combine into a pliable dough.
Roll thin between two sheets of parchment paper.
Brush with a little oil and sprinkle extra seeds and salt on top if desired.
Score and bake at 350F for 12-15 minutes.
Remove the golden brown crackers from the outer edges and continue baking the rest for up to 6 minutes, or until they’re golden brown. They’ll crisp up right away as they start to cool.
Store at room temperature in a sealed container for up to 4 weeks.