Peter Reinhart's Thin Wheat Crackers on p.291 in Whole Grain Breads
My interpretation used Spelt Flour type 700 glatt (fine) with additional 30g flour to the recipe.
Twentyfour hour rest on the counter top before cutting into small shapes and making windowpanes. Place on parchment and continue to thin out the crackers... Keep a towel handy to wipe off oil. If I do this again I will use two tablespoons less oil in the recipe. I like mine without the salt wash, which does give the crackers a little more strength but the crunch is better without it.