In a large mixing bowl, combine dry ingredients. Stir until mixed well.
Combine water, vinegar, & oil. Pour into dry ingredients.
Using your hands, knead until a soft and smooth dough forms.
Shape into a ball, wrap in plastic wrap or place in a lidded container and refrigerate for at least 30 minutes
Preheat oven to 425°F. Line a cookie sheet with parchment paper, set aside.
Remove dough from fridge and divide into 4 balls.
Using one ball at a time, roll out dough on floured parchment paper until about 1/8-1/4" thick.
Using a pizza cutter or very sharp knife, slice dough into desired cracker shape (I like to make long rectangular crackers).
Using a wet fork, very carefully lift each cut cracker from the floured parchment and place onto your parchment lined cookie sheet.
Brush crackers with olive oil & bake for 10 minutes, or until firm and edges are beginning to brown.
Repeat with remaining balls of dough or refrigerate/freeze dough for later use.
Let crackers cool completely before serving. Store in an airtight container at room temperature for up to one week.