Adjust oven rack to lower- and upper-middle positions and heat oven to 500 degrees. Mix flour and salt in a food processor. Mix water and oil and pour over flour mixture; process to form soft dough that comes together when pressed, 15 to 20 seconds. If dough is too stiff (hard clay texture), process in another teaspoon of water. With floured hands, turn dough onto a lightly floured surface and cut into eighths. Working one at a time, press each piece of dough into a round disc and roll to a rough 6-inch round, coating with flour and turning as necessary to keep it from sticking. Transfer to a large parchment- or silpat-lined cookie sheet. (All 8 crackers should fit on 2 baking sheets.)

Bake—keep your eye on them—until crisp and spotty golden brown, 8 to 9 minutes. Remove from oven and cool to room temperature. Wrap in foil or store in a large tin. (Can be stored at room temperature for several weeks.)