• Pre-heat oven to 180C (160C with fan, gas mark 4).
• Mix flour, baking powder, and salt and/or herbs.

To mix by hand

• Place flour mix on a board.
• Make a well in the centre and add the water and oil slowly and gradually.
• Use a finger to start pulling flour from the inner sides of the well into the water and oil.
• Once there is no liquid left, scoop all the flour into the centre and knead until all the flour is together.
• Knead just enough that the water and oil is mixed evenly. You don't need to knead this like bread, however.

If mixing with a machine with a dough hook

• Place flour mix, oil, and water into the bowl of your machine. Use a dough hook if appropriate.
• Mix on relatively low until liquid is incorporated. (This stops everything splashing everywhere!).
• Knead at a higher speed until it comes together in a dough. Stop once it's together; you don't need to knead this like bread.

Once dough is made, roll out as thin as possible

• You will have quite a soft dough.
• Divide dough into three pieces.
• Roll out one piece at a time on a well-floured surface. Lift and turn frequently to keep from sticking.
• The aim is to get the dough as thin as possible without tearing. A pasta machine is excellent for this – pass through to the lowest setting you can – 1 or 2 if possible.
• When finished, place the dough sheet on baking paper.
• Brush the dough with oil and then sprinkle with about ¼ tsp salt and/or herbs for each piece of dough.
• Use a rolling pin to flatten the salt/herbs into the dough.
• You can leave the cracker as a single sheet – bark – or cut into your own desired size and shape using a knife or pizza cutter.
• Whole sheets are very easy and good fun; smaller sizes are easier to store. Use your imagination.
• Transfer crackers/bark to a baking tray using the paper.
• Repeat until all dough is used up.
• Bake in the oven until it gets a golden tinge, about 8-12 mins.
• Let cool to crisp up.