Set convection oven to 415°. Mix dough just until incorporated. Roll into ball. Rest 10–15 minutes. Refrigerate overnight unwrapped.

Roll out with a rolling pin to the size of a full sheet tray, rotating 90° about halfway through. (We like the way the skin that forms looks after rolling thin.) Transfer to a parchment-lined baking sheet. Bake for 10–15 minutes, until golden brown.

Dehydrate in a 200° oven if it needs to be further crisped. Cool and break into rustic pieces.