Adapted from The Bread Baker's Apprentice
~from Savoring Time in the Kitchen
Makes about 2 dozen crackers
1-1/2 cups unbleached bread flour
1/2 teaspoon salt
1/2 teaspoon instant yeast
1 tablespoon honey
1 tablespoon vegetable oil
13 to 1/2 cup water, at room temperature
Seeds and herbs for topping such as sesame, poppy, cumin or caraway seeds, kosher salt, paprika, etc.
Line two large baking sheets with parchment paper.
In a large mixing bowl, add the flour, salt, yeast, honey, oil and only enough water to moisten and gather into a ball. You may or may not need the entire 1/2 cup of water.
Place the ball of dough onto a lightly floured surface and knead for about 10 minutes.
Put the dough into a lightly oiled bowl, cover with plastic wrap and allow to rise for about 90 minutes or until doubled in size.
Preheat the oven to 350F.
Divide the dough into about 4 sections and lightly flatten with your fingertips. Start passing the small section of dough through the widest setting on your pasta roller. Allow each section of dough to rest, covered with a clean towel for 5 minutes before proceeding. Keep adjusting the pasta roller narrower and narrower until it is paper thin and place the sheets on the prepared pans. Alternately, you can use a rolling pin on a lightly floured surface and roll out paper thin. Sprinkle with the toppings of your choice and then cut into rectangles with a pastry wheel or pizza cutter. You can also leave them whole and break into shards.
Bake for 15 to 20 minutes or until the tops look evenly browned.