Mix in the water gradually, until the dough holds together in a ball but isn't sticky. Divide the dough in half and roll each piece out separately on a lightly floured surface to a 12 x 12-inch square, 1/8-inch thick. Yes, it is important to roll the dough this thinly, so be gentle but firm when you do it. If the dough seems unusually resistant, just cover it with a towel and give it a 15-minute rest; it should prove more placid once the gluten relaxes.
Use a sharp knife or a rolling pizza wheel to cut the dough into 1 1/2-inch squares, and transfer as many as you can at a time (a giant spatula works well here) to ungreased or parchment-lined baking sheets. Or, transfer each sheet of dough directly to the baking sheet with your spatula, rolling pin or hands, and then cut it into squares, separating the squares.
Bake for 10 minutes. Remove the baking sheets from the oven, spray the tops of the crackers lightly with nonstick cooking spray and sprinkle with salt (or some dried granulated garlic, which is also good). Return the crackers to the oven and bake for 5 to 10 minutes more, until nicely golden brown. Transfer to a cooling rack.
Yield: approximately 120 small crackers
NOTES : Put away those soda crackers! The next time you want to serve crackers with your soup, reach for these instead. Light and crisp, with a hint of sweetness. If you've ever made pie crust, you won't have any trouble with these; even if you're not a pastry expert (or even novice), just remember to use a light hand and they'll turn out fine. A complementary addition to bean soups especially, because of the chickpea flour they contain, crackers like these are also a perfect base for your homemade hummus.