In a microwave safe bowl add 3tablespoon of water, 1 tablespoon of butter and 1 tablespoon of olive oil and heat high at 30sec.Stir till butter is melted set aside until they are lukewarm.

In an separate bowl, take the dry ingredients together like flour, yeast, sugar, salt, baking soda. To this add vinegar and gently mix through. To this add butter-water-oil mixture and ¼ cup water to form soft, sticky dough

Transfer this dough to a greased dry vessel and cover with a cling wrap. Refrigerate overnight.

After an overnight resting, dough won’t double as such, but still an ‘little’ rise is okay. Next day bring this to room temperature and transfer to work space dusted with flour.

Press them into a rectangle of 3x5 inch. This will make your rolling process easier.

Roll them into a sheet of 9x10 inch. Make sure to dust the work space liberally with flour to prevent sticking.

Fold them through left half vertically. Repeat the same through right side, till this resembles an ‘envelope’.

Pre-heat the oven to 425F (200C) . Line the baking sheet with parchment paper and set aside.

Turn it into to 90 degree and start rolling. This folding and rolling is done, in order to get an flaky cracker.

Make sure to roll it into very thin sheet 10" x 18". Trim the sides to make it a perfect square.

Sprinkle the dough with your choice of salt — I used salt and rosemary garlic seasoning — and gently press it in with the rolling pin.

Using a rolling pizza wheel (easiest) or a baker's bench knife, cut the dough into 2" squares.

Transfer the crackers to parchment-lined baking sheets; you can put them fairly close together, as they'll shrink as they bake, rather than spread. Prick each cracker three times with a fork.

Bake the crackers for about 10 minutes, till they're a very light golden brown. Watch them carefully towards the end of the baking time; they can darken very quickly.

Turn off the oven, and open the door completely. Leave the crackers on the oven rack; they're going to cool down right in the cooling oven, in order to preserve their crispness. Keep your eye on them for the first couple of minutes; if for some reason your oven isn't cooling off quickly, and the crackers are continuing to brown, pull the rack out partway.

When the crackers are completely cool, remove them from the oven, and wrap airtight, to preserve their crispness.