In the bowl of a food processor, add the flour, salt, and butter pieces. Pulse until the butter is incorporated and no large bits remain. Add the cheese and process to combine.
Add the Sriracha and water and pulse until the mixture forms a ball. Remove dough to a piece of wax paper, flatten a bit and wrap with the paper. Refrigerate for about an hour.
Preheat oven to 350 degrees. Lightly flour a cutting board and roll half the dough out to an even 1/8-inch thickness (keeping the other half covered in the wax paper). Use a pizza cutter to cut the dough into squares, triangles, or rectangles.
Brush or spray the tops with a bit of olive oil and sprinkle with pinches of coarse salt before transferring the crackers to a parchment or silicone-lined cookie sheet. Leave just a bit of space between each (they don’t spread, but shouldn’t touch).
Bake for 10-15 minutes, rotating halfway for more even cooking if needed. The crackers should be mostly golden brown, but there will be variety doneness -- some more brown than others. You can remove the darkest ones and continue cooking the others, but imperfection is good. The lighter ones will still be crunchy, though they might have some chew to them as well.
Repeat with the other half of dough, rolling and cutting while the first batch is baking. Do not use a warm baking sheet. Cool the crackers completely on a wire rack and store in an airtight container.