Ingredients

• 3 cups unbleached flour
• 4 tsp instant yeast
• ½ tsp sea salt
• ½ tsp baking soda
• ½ tsp cream of tartar
• 1 1/3 cups hot water
• 2 tsp sugar
• ¼ cup olive or palm oil

Seasonings just before baking
• Herbes De Province seasoning, or other seasonings of your choice
• finishing salt

Instructions

• In the Bosch combine 2 cups flour, yeast, salt, baking soda and cream of tartar. Stir in hot water, sugar and oil. Mix well to combine.
• Add remaining 1 cup flour to form a workable dough.
• Knead 3 to 4 minutes.
• Form dough into ball and place in a large, clean, well-oiled bowl, turning to coat all sides. Cover with plastic wrap and refrigerate overnight or up to 18 hours (the longer the better because the flavor is developing).
• Punch dough down and transfer to a lightly floured work surface. Using a rolling pin, roll dough into a large rectangle about 1/16-inch thick. If dough seems too elastic and fights being rolled thin, let it rest for 5 minutes, then start again; it should be easier going after the gluten has relaxed.
• Fold the dough in from the short ends to make three layers (like folding a letter). Roll out again, no more than 1/16-inch thick. Make sure surface under dough is well floured, as otherwise crackers will be hard to transfer to baking sheet.
• Prick the dough all over with a fork. Cut into squares, circles, or whatever shape you'd like. A rolling pizza cutter and yardstick makes short work of this part. Transfer the crackers to lightly greased baking sheets; don't allow them to touch one another, but you don't have to leave much room between them, either. Sprinkle crackers lightly with finishing salt; and moderately with Herbes De Province if desired. Press seasonings lightly into dough with your fingers.
• Bake crackers in a preheated 425°F oven for 10 to 15 minutes, depending on the thickness of the crackers. Crackers will be lightly browned. Remove from baking sheet and allow to cool completely on a wire rack. Store in an airtight container. Can be frozen.