Pre-heat oven to 190oC (170oC). Place flour and baking powder in a food processor and with the motor running, pour water and oil into the flour 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.
Roll dough out between two pieces of baking paper to approximately 20 x 30 cm thick. Remove top baking paper and sprinkle with the herbs, paprika and 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.