Preheat the oven to 475°F (245°C). Move an oven rack to the top position and preheat a heavy baking sheet in the oven.

Dust a clean work surface and a rolling pin with 1 teaspoon of all-purpose flour, as needed.

Place 1 cup of all-purpose flour into a mixing bowl. Set a timer for 16 minutes (18 minutes maximum). Gradually stir in water, 1 tablespoon at a time, until the dough forms a rough ball.

Knead the dough rapidly and firmly until smooth, approximately 30 seconds to 1 minute.

Divide dough into 4 equal-sized pieces. Cut each piece in half to get 8 pieces. Roll each piece into a ball, then roll out each dough ball into a thin round approximately 8 inches in diameter.

Use a fork to pierce each dough round about 25 times on each side to prevent rising.

Remove the hot baking sheet from the oven and place dough rounds onto it with at least 5 minutes remaining on the timer.

Bake dough rounds on the top rack for 2 minutes on one side, flip, and bake for an additional 2 minutes until lightly browned and crisp.