Instructions: In a mixing bowl, stir together flour, salt, yeast, honey, oil and just enough water to bring everything together into a ball. You may not need the full 1/2 cup water.

Sprinkle some flour on counter and transfer dough to counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (meaning a small piece of dough can be stretched into a paper-thin, translucent membrane) and register 77-81 degrees. The dough should be firmer than French bread dough, but not quite as firm as bagel dough, satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer dough to bowl, rolling it around to coat with oil. Cover bowl with plastic wrap.

Ferment dough at room temperature 90 minutes, or until dough doubles in size.

(You can also instead retard dough overnight in refrigerator immediately after kneading.)

Mist counter lightly with oil spray and transfer dough to counter. Press dough into a square with your hand and dust dough lightly with flour. Roll it out with a rolling pin into a paper-thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift dough from the counter and wave it a little, then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let dough relax for 5 minutes. Line a sheet pan with baking parchment.

Carefully lift dough and lay it on parchment. If it overlaps edge of pan, snip off excess with scissors.

Preheat oven to 350 degrees, with oven rack on middle shelf. Mist top of dough with water and sprinkle a covering of seeds and spices on dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt). Be careful with spices; a little goes a long way. If you want precut crackers, use a pizza cutter and cut diamonds or rectangles in the dough. You do not need to separate pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

Bake 15 to 20 minutes, until crackers begin to brown evenly across top. When the crackers are baked, remove pan from the oven and let cool in pan about 10 minutes. You can then snap them apart or snap off shards and serve.

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