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Combine all ingredients together in a food processor and pulse until you have a homogeneous dough. Gradually add additional water if dough is too dry.
Divide the dough into two portions, flatten them into squares, and wrap with plastic wrap. Refrigerate 1 hr.
Roll out the dough into a large, ⅛ of an inch rectangle.
Cut the dough into 1 inch strips horizontally, then do the same vertically.
Place the squares on a sheet tray lined with parchment paper.
Gently poke a hole in the center of each square using the tip of a chopstick.
Bake at 350° for 15-20 minutes.