Place all ingredients into the mixing bowl. Combine 10 sec/reverse/speed 3. Leave in the bowl for 2 hours for the liquid to soak up.
Preheat oven to 160°C. Line a large tray with baking paper.
Pour mixture on to prepared tray. Spread out evenly, not too thin.
Bake for 30 minutes then score into roughly 24 rectangles, with a pizza cutter.
Reduce oven temp to 150°C and bake for a further 40 minutes.
Break apart the crisp breads and turn them upside down. Turn off oven and allow to completely dry out.
Serve with any toppings of choice.