Preheat oven to 400 degrees.

In a bowl, combine the flour, salt, and baking powder.  Mix to combine the dry ingredients.

Add the olive oil and the water, and mix until a ball of dough has been formed.  No need to knead--just mix until the ingredients are incorporated.

Divide the dough in half.  Roll out the dough directly on two ungreased cookie sheets.  I love using the little silicone rolling pin. It is absolutely perfect for rolling out the cracker dough on the baking sheets.  The small size helps me get the dough nice and thin while avoiding the bent lips on the ends of the pan.  (Don't have a rolling pin?  No problem!  Just use your fingers to stretch and push the dough into shape.  The more rustic look you get using your fingers only adds to the charm of the homemade crackers.)

Once the dough is rolled thin, brush the egg wash over the surface of the crackers, and sprinkle with the toppings of your choice.  I love using kosher salt and fresh rosemary, or Parmesan cheese.  But poppy seeds, sesame seeds, garlic salt -- really, just about any herbs or spices -- are wonderful.  Experiment with your favorite flavors.

Use a sharp knife or pizza cutter to cut the dough into squares.

Bake for 10 minutes, until the crackers are golden and crispy.  Let cool and devour!