Preheat the oven to (375°F) = (190°C) degrees.

Combine the flour, salt, and water in a bowl.

After mixing, scoop the dough onto a floured countertop. The dough will be sticky at first. Knead until mixed thoroughly.

With a rolling pin, roll the dough out about 1/2 inch thick into a rectangular shape. Use a sharp knife to cut the sections evenly, about 3 inches apart. I used a ruler to keep them square.

Use a nail or something with a sharp point to make the holes.

Place the hardtack pieces on an ungreased cookie sheet and bake for 30 minutes, turning once. After 30 minutes, turn the hardtack over and cook the other side for an additional 30 minutes.

Set the cookie sheet on a cooling rack after baking and let it cool completely.

After it cools, it's ready to store in airtight containers.