1 C. all-purpose flour
1/2 tsp salt
2 TBS shredded butter
6-7 TBS water
Mix together flour and salt. Shred butter into bowl with hand grater. Cut butter into dry ingredients until cornmeal consistency. Add the water 1 TBS at a time until a soft dough is formed. Divide dough into two or three sections. Using extra flour to keep dough from sticking to countertop and rolling pin, roll out dough until very thin (1/8th inch works well). Transfer your rolled dough to a baking sheet covered with parchment paper. Brush with extra melted butter and sprinkle with extra salt. Score dough for easy separation. Prick with fork.
Bake at 400º for about 15 minutes, rotating the baking sheet once for even cooking. Watch them closely the last few minutes, they can burn quickly at the last stage of baking. They will also harden as they cool, so they may be a little soft when first removed from the oven. Break apart when cool enough to handle. Store in air tight container.
For additional variety and flavor, add some Italian dressing mix, or other flavors into the dough, and sprinkle additional seasoning over melted butter.