Combine all ingredients except the salt in a large bowl, adding the flour last and incrementally as you blend with a wooden spoon. The dough will be firm, but make sure it all gets blended in very well.
Shape dough into a thick round disk and wrap it in plastic wrap. Refrigerate for 45 minutes.
Remove dough from refrigerator and allow it to soften until it is a good working consistency. Preheat oven to 350°F while you wait.
Use a wooden rolling pin to roll the dough out until it is about 1/2 inch thick, then use a pizza cutter to make 1-inch squares.
You can sprinkle the dough with the salt now if you’d like, then use the end of a wooden skewer to make a hole in the center of each cracker.
Line a cookie sheet with foil or parchment, and lay the cut crackers on top of it, about 1/4 inch apart.
Bake for 10 to 13 minutes or until the bottom of the crackers are golden. Be sure not to over bake the crackers, for this will make them too crisp.
Once the crackers have sat in the pan for a few minutes, use a spatula to transfer them to a cooking rack to cool completely. They will become crisper as they cool.
Store completely cooled in a zipper-style bag or an airtight container.