Using a stand mixer with a dough hook, add dry ingredients. Add water and oil and mix on low speed until dough is smooth and bounces back when pressed, 7-9 minutes
Divide dough into 4 equal balls. Brush with oil, wrap in plastic wrap, and let rest at room temperature for 1 hour.
Preheat oven to 400℉. Roll 1 ball of dough between 2 pieces of parchment paper until thin, approx 1.8 inch thick. Place on parchment-lined backing sheet. Poke holes in the dough using a fork. Bruch with olive oil and sprinkle with salt and chia seed (optional)
Bake until golden brown, 15-18 minutes, let cool on fire rack and break apart. Store in an airtight container for 2 weeks.