This week I try a really simple recipe from Housekeeping in Old Virginia originally published in 1879. This is the entire recipe:

That not being too clear, I needed to work on a better description of what to do.

I also thought I would leave out the lard and butter because it was such a small amount. But now having made them, I think I will make sure to add it next time. I added a little baking powder to the recipe to help ensure they puff a bit. I also figured out, a little late, a pizza cutter works better than the bench knife.

Here is what I did:

Using a food processor, mix the 2 cups flour, ½ teaspoon salt, ½ teaspoon baking powder and the ½ cup water. Run using the dough blade to knead for a minute or more. Divide the dough into 3 or 4 pieces. Then roll out the dough a piece at a time, using a rolling pin, to the desired thickness. This takes time. You will need to stop and let the sheets of dough rest a few minutes before continuing to roll out.

Or if you have a pasta rolling machine you may want to try this method:

Mix the ½ teaspoon salt and baking powder into the flour. Stir in the water and knead to a firm dough. Divide the dough into 3 or 4 pieces. Run one piece of the dough through a pasta roller at least 25 times folding over each time. Then adjusting the pasta roller to a thinner setting, run through again. Reset thinner again and run through. Continue one or two more times to make a very thin cracker.

Lay out the sheet of dough and let dry a bit while you work on the next piece of dough. In a small cup mix the ¼ cup water with the 2 teaspoons salt until dissolved. Turn the sheet of dough over onto a piece of parchment paper so the damp side is up. Brush with salt water and sprinkle with seasoning blend, fresh ground black pepper or more salt. Using a bench knife, or better yet a pizza roller, cut the crackers into the size and shape you want. Separate each cracker a bit to bake evenly. Slide the sheet of parchment onto a cookie sheet and bake at 400 degrees for about 10 minutes. Crackers should be bubbled and about half brown. Cool completely and store in an air tight container.