Mix ingredients by hand until the batter is very smooth and lump-free; for an easier mix, place ingredients in the bowl of an electric mixer fitted with the dough hook and mix on medium speed until a ball of dough forms.
Place dough in a lightly oiled glass or plastic bowl.
Cover and allow to rise for 4-6 hours, or until it close to doubles in size.
(Do not allow to rise longer than 6 hours, or you risk having the dough over-ferment and get all liquidy, which makes it hard to shape.)
Separate the dough into 2 pieces.
Place each piece onto a piece of parchment paper and roll out the dough to less than ¼-inch thickness – you want them thin, but not so thin that they will rip.
Slice with a sharp knife into the size and shape that you want your crackers to be.
To keep your crackers flat, poke with a fork 4 times per cracker; if you like your crackers to puff up and crack open in the oven (seriously, my kids stuff them with hummus or guacamole sometimes!), don’t poke.
Brush crackers with water, then sprinkle on your topping of choice (optional – also delicious without toppings!).
Preheat oven to 425˚F. Lift each sheet of parchment paper onto a metal cookie sheet and bake crackers for 12-16 minutes, depending on exact thickness.