A crunchy, tummy friendly, fermented grain, snack cracker.
Use your hand to flatten the dough into a large rectangle. Then use a rolling pin to roll it to a thickness of about 1/8th of an inch. Remove the top sheet of parchment paper.
Repeat these steps with the remaining dough.
Bake the crackers for 30 minutes at 350°. Then turn the oven off and jar the door. I use a baking mitt between the door and frame to just barely keep the oven door open. Let the crackers cool completely in the oven.
You may need to rotate the crackers once during baking or switch shelves to make sure they brown evenly.