Preheat the oven to 400°F. In a spacious mixing bowl, combine the flour and salt thoroughly. Add the vegetable shortening and cut it into the flour using a pastry blender or cutter until the mixture resembles coarse sand. Gradually incorporate the water, half at a time, stirring first with a wooden spoon, then working the mixture with your hands until a rough dough forms. Turn this shaggy dough onto a floured work surface and knead gently for about one minute until smooth, shaping it into a flat disk. Roll the dough out thinly, similar in thickness to a pie crust. Line a baking sheet with parchment paper or a silicone mat and carefully transfer the rolled dough onto it. Using a pizza cutter, slice the dough into squares or strips. Prick the tops of each cracker with a fork to create rows of small holes. If desired, sprinkle additional salt on top. Bake for 10–15 minutes, or until the crackers are puffed and the edges are lightly golden. Remove from the oven and allow to cool fully on a rack. Serve alongside cheeses, dips, soups, stews, or chili.