Home made wheat crackers. Adapted from this recipe.
I substituted olive oil instead, then added garlic powder, onion powder, basil, parsley, and oregano.
They are not as crunchy as traditional crackers, but I think I didn’t roll mine as thin as I should. The dough is fairly thick and a bit hard to roll. A trick that helps is putting it between two sheets of parchment paper.
Despite my cracker’s flaws, they were still delicious.