Combine the first 5 ingredients in food processor or stand mixer and process until a dough forms. Remove and knead by hand until dough is smooth and no longer sticky. Wrap dough and rest (the dough, not yourself} 20 minutes.

In the meantime prepare 2 sheet pans with a couple of tablespoons of olive oil brushed over each one.

Preheat your oven to 425˚.

Cut walnut sized pieces of dough and roll them into balls, then flatten with the palm of your hand. If you have a pasta roller and can send the dough pieces through until you have put them through number 5. If you are using a rolling pin roll to an 1/8^th inch thickness.

Place on sheet pans and bake until they’re golden brown and starting to crisp. As soon as they’re out of the oven brush lightly with olive and sprinkle with flaked salt. Let them cool completely. Now eat them.

Great additions to the dough: 2 tablespoons of finely chopped rosemary, cumin seeds, caraway seeds, fennel seeds, or anything else you’d like to try.