Add the salt to the oil in a round bowl, and pour in the water in a very slow stream, beating constantly with a fork until thick and white (a temporary emulsion)
Pour onto the flour all at one, and mix lightly into a dough.
turn out on a floured board and knead, folding it over and over to inclose air until quite elastic, should take about 5 or 6 minutes.
roll out to the thickness of pie crust, mark with a dull knife into 3/4 inch squares, lay in a baking pan, and bake in a medium slow oven. Avoid browning it, except a slight tinge, as browning gives it a strong flavour.