Preheat oven to 425F.
Add all dry ingredients to the bowl of the food processor and pulse for about 1 minute.
Transfer dry ingredients to a mixing bowl and add water and oils.
Mix into a soft dough.
Turn out onto a floured surface and divide it into quarters
Roll each quarter into a very thin rectangle, about 8 inches by 9 inches as thin as possible, no more than 1/8 of an inch thick.
Prick the rolled dough in rows with a fork to prevent crackers from puffing. This doesn't have to be precise, but make sure to make enough holes for all of the crackers.
Cut into rectangles or desired shapes with a pizza cutter or sharp knife.
Bake on a sheet pan lined with parchment paper for about 12 minutes, or until crackers are just becoming golden. Keep an eye on them as they can burn quickly.
Let cool and store in an airtight container.