Pulse the flaxseed in a coffee or spice grinder until coarsely chopped.
In a medium bowl, stif together the egg, oil and water. Add the flour, salt and flaxseed and stir until you have a stiff dough. Add more liquid if necessary.
Pinch off 1" balls of dough and roll them out on a countertop back and forth in one direction as thin as you can. Don't flour the countertop - this works much better when they can cling to the surface.
If you want to have something on the surface (seeds, salt) then roll the toppings into the crackers at this point.
Peel the crakers off the counter and place on an ungreased baking sheet.