Mix together all the ingredients for the sourdough crackers in a bowl until a smooth dough forms.
Roll the dough out onto parchment paper that fits your baking tray until it forms a thin square, about 1/2 to 1/2 inch (1 cm). Brush the dough lightly with olive oil and sprinkle with sea salt flakes.
Using a pizza cutter or sharp knife, cut the dough into equal sized squares about 1.5 inches big. Prick dough all over with a fork to prevent it from puffing up in the oven.
Bake for 25 minutes or until lightly golden brown all over and a deeper golden brown on the edges.
Let the crackers cool completely before enjoying at room temperature. Store any extra crackers in an air tight container at room temperature.
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Notes
You can use all white or all whole wheat flour if you prefer.Storing Leftovers:Cracker dough can be prepared in advance and stored in the fridge for up to 3 days before baking. This will actually intensify the sourdough flavor.Leftover crackers can be stored in an airtight container for a week or two.