Preheat oven to 400 degrees. Set two cookie sheets aside.

Mix the dry ingredients together. Add the buttery spread and water. Mix. If the dough seems too dry, add a bit more water. It should form a ball, and be thick.

Separate the dough into two even pieces, and pat into a flat log shape.

Place one log on a sheet of parchment paper. Cover with another sheet of parchment paper. Use a rolling pin to roll the dough out very thin, about ⅛" thick.

Remove the top sheet of paper, and transfer the dough on the parchment to one of the cookie sheets. Score the dough with a sharp knife, making one inch squares. Do not pull apart.

Sprinkle a little water on the dough, smooth it over the surface with your fingers, and sprinkle the dough with coarse sea salt.

Repeat steps 4-6 with the other half of the dough. Each sheet of dough will not fill a whole cookie sheet. I do it this way because it seems like if the dough stretches to the edges of the cookie sheet, the crackers get a little bit two brown. Using two pans seems to allow them to cook more evenly.

Bake at 400 degrees for 10-14 minutes. Turn pans once while baking.Keep a close eye on the crackers, you don't want them to burn. They should be lightly golden brown and dry.

Allow to cool on the cookie sheets, and then break up the crackers. Store in an airtight container.