Pre-heat oven to 190u00b0C (170u00b0C). Place flour, baking powder and salt in a food processor and with the motor running pour water and oil into the flour. Mixing until a dough has formed. Add a little extra water if required.
Tip dough out onto a floured surface and knead gently. Set aside covered for 20 minutes.
Measure two pieces of baking paper to approx. 20 x 30cm wide. Roll dough out between two pieces of baking paper to a 2mm thickness. Remove top baking paper and sprinkle with the herbs, paprika and extra salt. Roll over them with the rolling pin to press into the dough. Prick dough all over with a fork and cut into small rectangles without cutting all the way through.
Bake for 15 - 20 minutes until crisp and brown. Allow to cool, break into portions then serve with your favourite dips and cheeses.
Substitute herbs and paprika with a spice blend like za’atar or dukkah. Sprinkle a little grated parmesan over the top or try dry fennel or cumin seeds.
Crackers will keep for 2 – 3 days in an airtight container.