Brush very lightly with water and sprinkle with flaky sea salt (maldon or fleur de sel).
Bake for 12-18 minutes, rotating the tray halfway. The crackers are done when they are deep golden brown at the edges and feel firm to the touch. Note: Darker brown = nuttier flavor.
Cut the dough into two pieces. On a lightly floured surface (or between two sheets of parchment), roll each piece until it is 2-3mm thick – almost translucent at the edges. Thinness is the secret to crispness.
Start with 80ml of cold water. Mix with a fork until a shaggy dough forms. Add the remaining water 1 teaspoon at a time until the dough just comes together in a ball. It should be firm, not sticky.
Drizzle in the olive oil. Use your fingertips to rub it into the flour until it resembles coarse breadcrumbs. This prevents gluten from developing too much, keeping crackers tender.
Wholemeal flour absorbs liquid slowly. Wrap the dough in plastic and let it rest on the counter for 20-30 minutes . This hydrates the bran, making the dough easier to roll and preventing a gritty texture.
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