Start with 80ml of cold water. Mix with a fork until a shaggy dough forms. Add the remaining water 1 teaspoon at a time until the dough just comes together in a ball. It should be firm, not sticky.
Wholemeal flour absorbs liquid slowly. Wrap the dough in plastic and let it rest on the counter for 20-30 minutes . This hydrates the bran, making the dough easier to roll and preventing a gritty texture. wholemeal crackers recipe
Drizzle in the olive oil. Use your fingertips to rub it into the flour until it resembles coarse breadcrumbs. This prevents gluten from developing too much, keeping crackers tender. Start with 80ml of cold water