Divide the dough into 4 parts. Roll each out very thinly and into a rectangular shape if possible. Cut into squares.
I am not able to roll them out thin enough as one large piece so I always give each cracker an addition roll over with the rolling pin for a really crisp cracker. If you have more upper body strength than I this step might not be needed.
Transfer to a baking stone or lightly oiled cookie sheet. Bake 15 minutes. Flip. Bake another 5 minutes. (Though I confess to that am sometimes too lazy to flip them all and they still turn out just fine.)