Pour the water and olive oil into the bowl. Stir the mixture with your rubber spatula now. A shaggy dough will begin to form fast.

Turn the wet dough onto your clean counter. Knead it with your hands for two minutes. Shape it into a smooth ball.

Cover the dough ball with clean plastic wrap. Let it rest for ten minutes at room temperature. This relaxes the dough gluten.

Preheat your kitchen oven to 425 degrees Fahrenheit. Line your large baking sheets with parchment paper now.

Divide your smooth dough ball into four equal parts. Place each part in a separate small bowl.

Add rosemary to the first part of dough. Mix it well with your fingers. This is your garlic herb flavor.

Add chili flakes to the second part of dough. Knead it briefly to spread the heat. This is your spicy flavor.

Add sesame seeds to the third part of dough. Press the seeds into the dough firmly. This is your sesame flavor.

Add parmesan cheese to the fourth part of dough. Mix it until the cheese incorporates well. This is your cheesy flavor.

Roll each dough part out onto parchment paper. Make the sheets super thin like paper.

Cut the thin sheets into small squares. Use your sharp pizza cutter for straight lines.

Brush the top of the squares with olive oil. Sprinkle a little extra flaky salt on top.

Move the parchment paper onto your baking sheets. Place them inside the hot oven carefully.

Bake the pieces for ten to twelve minutes. Watch for a lovely golden brown color.

Remove the sheets from the hot oven. Let the crackers cool completely on a wire rack. They will get extra crunchy as they cool down.