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Mix 2 cups flour with ½ cup warm water and ¼ cup good olive oil and knead with a dough hook for 10 minutes until the dough is firm and elastic - it should be a very stiff dough so use your judgement on the amount of water to add as the age of the flour, temperature of the flour and other considerations can impact this dough.
Let the dough rest for at least 10 minutes and up to 24 hours and then portion into 4 pieces and roll out into four long crackers and cut again and roll again until they are very thin and are the length of your baking sheet. The dough should be very fine - thinner than pasta dough.
If you like, you can roll fresh rosemary leaves into the dough and you will see rosemary leaves trapped in the cracker, which is both beautiful and delicious.
Bake super hot - at 450 - for about 10 minutes until they are crispy and blistered. Brush with really good olive oil and salt before baking, and more oil after baking.