These ultra-simple crackers are firm and crunchy. They’re ridiculously delicious on their own, but also make the perfect vehicle for all manner of dips and spreads (like roasted red pepper and baba ghanouj, shown here).
Preheat the oven to 350°F.
Whisk together the dry ingredients in a large bowl. Add the hot water and olive oil, stirring to make a cohesive dough.
Place the dough on a sheet of parchment (easiest), or a piece of plastic wrap. Pat it into a rough square or rectangle with your hands, and top with an additional piece of parchment or plastic wrap (easiest). Roll the dough about 1/8" thick; it should be about 10" x 12".
Remove the top paper, and use a pizza wheel or knife to cut 1" squares. Move the cut crackers, along with their parchment, to the baking sheet. If you've used plastic wrap, spray the pan with non-stick baking spray, and transfer the crackers from the plastic to the pan.
Bake the crackers for 25 to 35 minutes, until they're light golden brown. The crackers around the perimeter will tend to brown more quickly, so transfer those to a cooling rack around the 25-minute mark and return the pan to the oven to finish baking the remaining center crackers for 5 to 10 minutes longer.
Cool the crackers completely before transferring them to an airtight bag for room-temperature storage.
