toppings of choice (seeds, kosher salt, paprika, etc.)
In a mixing bowl, stir together the flour, oil, sugar, salt, yeast and just enough water to bring everything together into a ball. You may not need the additional 2 Tablespoons of water, but be prepared to use it all if needed.
Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should be satiny to the touch, not tacky, and supple enough to stretch when pulled. If the dough tears easily when stretched, knead a little bit longer until it can be stretched out without tearing. The dough should register 77° to 81°F. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
Let dough sit in bowl at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors. (You may also choose to divide the dough in 2 before rolling, and use 2 sheet pans to bake. You'll get thinner, crispier crackers).
Preheat oven to 350°F. with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough. If you desire, you can alternate rows of poppy seeds, sesame seeds, kosher salt, etc. Be careful with spices and salt... a little goes a long way. If you want to pre-cut the crackers, use a pizza cutter and cut diamonds, rectangles, etc. You do not need to separate the pieces as they will snap apart after baking. If you prefer to make shards, just bake the sheet of dough without cutting it first.
Bake 10 to 15 minutes, or until the crackers begin to brown evenly across the top (the time will depend upon how thinly and evenly you rolled the dough).
When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. you can then snap them apart or snap off shards and serve.
*If you cannot locate instant yeast, use 'active dry yeast,' and dissolve in the half cup of water before adding. Just add the yeast dissolved in the water.
*Toppings are not included in the nutritional information.