Vegan whole wheat crackers as a side.

2 2/3 cups stone ground whole wheat flour (or flour of your preference)

1 teaspoon salt
1 cup warm water
1/3 cup extra virgin olive oil

• Blend flour and salt together in large bowl.
• Add water and olive oil.
• Mix thoroughly with hand (make sure to take off your rings :), begin kneading when consistency is right.
• Dough should be a bit tacky, not too dry, but not too sticky to work with. If needed add more water, or flour, to obtain the right consistency.
• When mixed roll into a large ball, then divide the dough into twelve even pieces.
  
• Roll these pieces into small balls and coat lightly with olive oil.
• Cover with clean dishtowel and allow dough to rest for 30-60 minutes.
• While dough resting preheat oven to 450 degrees.
• When dough is done resting lightly flour counter top, stretch dough ball flat with hands, place on floured surface, then using a rolling pin roll dough as thin as possible without tearing.
• At this point you can cut or shape dough as you wish or leave as a large sheet.
• Place dough sheet on cookie sheet lined with parchment paper (or non-stick cookie sheet).
  
• Sprinkle with desired spices (I use salt and cinnamon sometimes).
  
• Repeat with the rest of the dough balls.
• Bake at 450 until crackers are deeply golden, this varies, turn the oven light on and keep an eye on the first batch then you'll have a better idea for the remaining batches.
• Let cool before enjoying with your favorite soup, salad, or as a tasty snack (I like them with a bit of peanut butter!)