I think there are a couple of things that will improve your results when using the DKM recipe, or any other recipe for a cracker-style dough that has a low hydration. The first is to use a digital scale for weighing out the flour and water. That takes away just about all of the uncertainty of using volume measurements for those ingredients. The ingredients other than the flour and water can be measured out volumetrically. The second improvement, which helps overcome the problem of rolling out the dough, is the application of heat. I describe how I have done this at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49138.html#msg49138
. Other forms of applying heat to the dough, a few of which are described in the same thread, will also work.
As for mixing equipment, I think that a food processor does the best job with DKM's recipe. However, as discussed in the aforementioned thread at http://www.pizzamaking.com/forum/index.php/topic,5762.msg48991.html#msg48991
, I have also used a basic KitchenAid stand mixer with a C-hook. I even showed how to make the dough entirely by hand. I had never seen or heard of anyone doing that before, and I had some real reservations when I decided to try it, but I found that it wasn't all that difficult to do.
You might also consider using a higher protein flour than your all-purpose flour. That flour will work but I found that I much preferred using a bread flour. In my case, I used mostly the Harvest King flour, which has since been renamed Better for Bread flour, from General Mills. Other members have expressed a preference for high-gluten flour.
Even after incorporating some of the above ideas, you may need to cut back on the amount of oil. I think you are using too much for a cracker-style dough.