First to make the cracker and then again to dry it out.
I think I would head in the direction of a butter or oil, milk and water pie pastry with yeast and some baking powder. Slightly over work the pastry to make a dough and roll out thin. Prick with a fork and use a pastry wheel that makes perforated lines to divide the cracker after baking. One bake might be enough as this is a low hydration dough.
First to make the cracker and then again to dry it out.
I think I would head in the direction of a butter or oil, milk and water pie pastry with yeast and some baking powder. Slightly over work the pastry to make a dough and roll out thin. Prick with a fork and use a pastry wheel that makes perforated lines to divide the cracker after baking. One bake might be enough as this is a low hydration dough.
Butter might be brushed on after the bake.
another one:
http://kitchenjoyblog.com/homemade-crackers/