Whisk together in a medium bowl:

Combine in a small bowl:

Add the liquid to the dry ingredients and beat with a wooden spoon until smooth. If the dough is sticky, beat in a little more flour. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Or mix and knead the dough in a stand mixer fitted with a dough hook.) Place the dough in a greased bowl and turn once to coat. Cover and refrigerate for at least 1 hour, or overnight.

Preheat the oven to 425°F. Grease a large baking sheet. On a floured surface, roll the dough into a 18 × 6-inch rectangle. Fold into thirds, as if folding a business letter, and roll out again into a rectangle of the same size. Loosely roll the dough around the rolling pin and transfer to the baking sheet. Prick the dough all over with a fork and cut into 1-inch squares. Sprinkle with:

Bake until crisp and browned, 10 to 20 minutes, depending on the thickness of the dough. Transfer to wire racks to cool.