3 C hard whole wheat flour
1 tsp salt
1 1/2 C warm water
Optional toppings may include: Parmesan, cayenne, salt, sesame seeds, etc.
Put flour and salt in processor and process for 10 seconds. Add water in a steady stream and process another 10 seconds. Dough should form a large ball. If it's very sticky add 3-4 Tb more flour and process until a ball forms. If dry and floury, add 2-3 Tb more water and process until a ball forms.
Knead for 30 second, cover with plastic wrap and lest rest 30 minutes.
Oven to 500.
Divide dough into 8 pieces. Work one at a time, leaving the rest covered. On a lightly floured surface, roll out dough with hands and then roller to very thin. Sprinkle toppings as desired. Slice into crackers and move to a baking sheet. Spray lightly with water and place in oven.
Work the next piece of dough while watching the batch in the oven. Check on them at 2-3 minutes. As soon as thin spots turn brown, remove them from the oven. Oven removal too early is better than too late.