Rolling
After mixing, you should have a nice light orange dough. If it’s too sticky, chill it a bit. I found this dough to be easy to work with right away, so I lightly floured my table, tossed my dough on there, and rolled it out. I rolled some crackers out to about 1/8 inch and some to about 1/4 inch. The thicker crackers were slightly puffy and a bit softer, while the thinner dough made for more traditional crackers. Personally, I liked the thicker ones better, but if you’re looking for totally traditional crackers, roll thin.
