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In a large mixing bowl, combine 1 cup flour, yeast, salt, baking soda and cream of tartar. Stir in hot water, malt extract (or sugar) and shortening. Mix well to combine.
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Add remaining 1/2 cup flour to form a workable dough. Transfer the dough to lightly floured work surface and knead until soft and elastic — about 5 minutes by hand, 3 to 4 minutes in an electric mixer equipped with dough hook, or 30 seconds in a food processor.
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Form the dough into ball and place in a large, clean, well-greased bowl, turning to coat all sides. Cover with plastic wrap and refrigerate overnight or up to 18 hours (the longer the better).
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Preheat the oven to 425°F. Lightly grease (or line with parchment) several baking sheets.
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Deflate the dough and transfer to a lightly floured work surface. Use a rolling pin to roll the dough into a large rectangle about 1/16" thick. If the dough seems too elastic and fights being rolled thin, let it rest for 5 minutes, then roll again.
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Fold the dough in from the short ends to make three layers (like folding a letter). Roll out again, no more than 1/16" thick. Make sure surface under dough is well-floured to prevent sticking.
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Prick the dough all over with a fork. Cut into squares, circles, or whatever shape you'd like. A rolling pizza cutter and yardstick makes short work of this part.
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Transfer the crackers to the baking sheets; don't allow them to touch one another, but you don't have to leave much room between one cracker and the next, either.
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Sprinkle crackers lightly with salt, and seeds (sesame, poppy, caraway...). Press salt/seeds lightly into dough with your fingers.
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Bake the crackers for 10 to 20 minutes, depending on the thickness of the crackers. Crackers will be lightly browned.
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Remove crackers from oven and brush with melted butter. Remove from baking sheet and allow to cool completely on a wire rack.
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Store in an airtight container for several weeks.
