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Pre-heat oven to 180°C (356ºF). Fan-forced is beneficial.
Prepare at least 2 un-greased baking sheets and cover each with baking paper.
Make a well in the flour mix in Bowl 1. Add Bowl 2 to Bowl 1 and using the mixing spoon, mix well until all of the flour appears hydrated.
If making the water crackers by hand, roll out the dough using a rolling pin, folding it on itself and rolling it out at least four times.
If using a pasta maker, start on the thickest setting. Pass through a small piece of dough at a time. Fold it on itself each time you pass it through the machine. Move your way through the thickness settings as you would when making pasta.
In regards to shape, you can bake large pieces that can be broken up at the table or pre-cut them to size.
Lay the crackers out on the prepared trays. Using a fork, prick the crackers all over.
Using a pastry brush, coat the top of every cracker with water.
Bake for 12-15 minutes until bubbles start to get a golden brown colour.
Let cool and store in an air-tight container.