Combine the flour, salt and yeast in a bowl
In a small mixing bowl, whisk the egg with the melted butter/oil and lemon juice
Combine the two bowls and stir until dough forms
Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thickness
With a sharp knife or pizza cutter, cut dough into desired cracker size (I use a ruler with a pizza slicer to get them straight and even) and sprinkle the top with more sea salt
Slide the bottom piece of parchment and crackers onto a cookie sheet
Bake at 350 fro 12-15 minutes until golden
The outer crackers will brown the fastest, remove those and continue to cook the remaining crackers
*Honeyville or Bob’s Redmill will work just fine for these crackers.
I used melted butter to make these a bit “creamier” tasting, but expellor pressed coconut oil will work for dairy free option.