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- Preheat oven to 180°C (160°C fan)
- Line 2 baking trays that measure roughly 25cm x 35cm with baking paper.
- Mix all the dry ingredients in a large bowl then pour the freshly boiled water over the top and mix until all glossy and hydrating. Leave to sit for 15 minutes until thickened and cool enough to handle.
- Halve the mix evenly and, using wet hands or a spatula, press into the 2 lined baking trays until completely flat, getting right into the corners. Place another sheet of baking paper over the top and use an identical tray to help get it even flatter by pressing down on it, making sure there are no lumps and dips — this will help it cook evenly.
- Sprinkle over some extra sea salt flakes and bake in the middle of the oven for 40 minutes, switching trays halfway through. Flip the crackers, remove the baking paper and bake for a further 10 minutes.
- Turn off the heat and leave to dry out even further in the oven overnight. The next morning, break into pieces and store in an airtight container.