Preheat oven to 350°F (180°C).

Combine dry and wet ingredients (besides water) separately, and then mix dry and wet mixtures together. Add water if needed to adjust consistency. Form a ball.

Refrigerate for a few minutes, if necessary, to firm up dough.

Place dough ball in between 2 sheets of parchment, with flour on the bottom sheet, and roll out thin (less than ⅛ of an inch thick).

Cut into squares or rectangles (I used a 1½ x 2 inch rectangle cookie cutter) and place on baking sheet, lined with parchment and lightly sprayed. Poke holes with a fork or toothpick.

Bake for 16 to 18 minutes, until they begin to brown.

Let them sit to cool before enjoying! (They’ll crisp up more during this time!)

Yields about 60 homemade graham crackers.