2 tsp. fresh herbs, such as thyme, cilantro, oregano, etc...
1 tsp. black pepper, more or less to your personal taste
1 tsp. salt
1 tsp. sugar
2 Tbsp. olive oil
1/2 cup water, cold
Preheat oven to 450°F. Spray two cookie sheets with nonstick cooking spray.
Pulse flour, herbs, pepper, salt, sugar and olive oil in food processor until evenly distributed. Add cold water and pulse just until the dough starts to stick together, approximately 10 seconds. Remove dough and press together gently with your hands to form a ball. Cut into four pieces and let dough rest 10 minutes. Lightly flour countertop and roll one piece of dough out as thin as possible; if dough doesn’t respond well and shrinks back while rolling allow it to rest a bit longer. Your goal is to roll the dough very thin. After rolling to desired thinness, cut dough with pizza cutter or sharp knife into squares and place on prepared cookie sheets.
Repeat process with remaining pieces of dough.
Bake 4-5 minutes, checking periodically for overbrowning. Flip crackers to bake other side, bake another 4-5 minutes. Turn oven off and let crackers remain in oven 1-2 hours to dry and become crispy.
Notes: Dough may be rolled out between 2 pieces of plastic wrap. After dough is rolled remove top layer of plastic wrap and flip sheet of dough onto baking sheet using bottom layer of plastic wrap to transfer dough. Remove plastic wrap and score dough into crackers before baking. Bake as directed.