Let the dough rest and absorb the liquid for 1-2 minutes.
Place dough onto a large piece of parchment. Cover with another large piece of parchment and roll to 2 mm thickness.
Remove top piece of parchment and transfer bottom parchment and dough onto a baking sheet.
Score the dough into 2" cracker shapes using a pizza wheel or dough cutter.
Bake for 13 min or until firm, slightly golden and crisp. Allow to cool for 5-10 minutes then break apart. Enjoy!
See blog post above for helpful tips and tricks.Store in an airtight container. Freshest taste within 3-4 days. Freeze or refrigerate for longer storage.See post for ingredient alternatives. Have a question? Ask below in the comments.This recipe can easily be doubled or tripled. Use the box inside the recipe card to enter how many crackers you want to make. The macros are listed per cracker (approximately a 2" square) . It makes about 34 crackers. I would say a "serving" consists of about 4 to 8 crackers, but ultimately it's a personal decision how many you want to eat :)