Tried my first batch of homemade crackers today.  Used half of this recipe:

5 cups flour
1 1/2 cups lukewarm water
2 1/2 teaspoons instant yeast
1 tablespoon vegetable oil
1 tablespoon salt

 Kneaded by hand as my dough hook was in the dishwasher lol.  Rise, deflate, then rolled out on the back of a jelly roll pan which had had aluminum foil on it (my pans are rusty) that had been lightly oiled.  Baked in a 450 degree oven for about 10-14 minutes (two pans, so they took a bit longer).  Docked one, left the other undocked.  Buttered the undocked and salted both with kosher salt.

Results are acceptable but need work.  I am not worried about the flavor at the moment (though it was a fine flavor, though I think a tad salty), as much as the texture.  It was more "pita" or "thick tortilla" texture.  Acceptable for a pita, but too chewy for a cracker.  I am trying to get CLOSE to saltines (I know I cannot get exactly, but my plan is to get close enough so that I do not have to buy crackers....trying to get to as simple of food as possible.).

Couple of thoughts....

1)there was no soda in the cracker--make a difference?  If so, what?

2)I needed to roll it out even thinner.  I thought I did fairly well, but I think that I need to be going for "paper thin".

3)Are the crackers I am trying to make actually more of a quickbread?  I can get a very tender crumb out of my biscuits...wonder if I need to not do yeast and do more biscuit?  Or a hybrid?

4)Was the dough TOOO smooth?  TOO dry?  Wonder if I had more of a "spreadable" dough instead of a "rollable" dough if that would be better?  Too much gluten production?  OR do I need to add more gluten and work it longer to get a very SUPER elastic dough?

Any input would be GREATLY appreciated!