Step 1

Preheat oven to 400F (200C) and line a large baking sheet with a silpat or parchment paper.

Step 2

Combine flour, salt, olive oil, and 1/4 cup of water in a mixing bowl and mix well until you get a homogeneous dough. (If dough is too dry, add a little extra water at a time until you get a smooth and pliable dough that isn’t sticky. If dough is too wet, sprinkle a bit more of gluten-free flour and mix until the dough is no longer sticky.)

Step 3

Using a rolling pin, roll the dough between two pieces of parchment paper until it’s very thin (roughly 1/8-inch thick). Make sure to maintain the same thickness throughout.

Step 4

Remove the top piece of parchment paper and slice dough into small 1.5-inch squares.

Step 5

Separate the cut-out dough squares and transfer them to the prepared baking sheet, placing them in a single layer at least 2 inches apart.

Step 6

Use a fork to prick 2 lines of holes on the surface of each square of dough.

Step 7

Brush each square with olive oil and sprinkle a little salt over.

Step 8

Bake crackers until they are crispy and golden brown (approximately 15 to 20 minutes), rotating the sheets halfway through.

Step 9

Allow crackers to cool completely on the baking sheet before serving or storing.