Homemade Wheat Thin Style Cracker Recipe

Simple and delicious homemade cracker recipe.


Units Scale
  • 1 1/4 cups whole wheat flour
  • 1 1/2 Tbsp honey (or sugar)
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 4 Tbsp butter
  • 1/4 cup water
  • 1/4 tsp vanilla
  • salt for topping


  1. Preheat oven to 400 degrees F.
  2. Blend dry ingredients (except topping salt).
  3. Cut in butter with a knife or pastry blender and blend until evenly mixed.
  4. Combine the water, honey and vanilla. Add to flour mixture and blend until smooth.
  5. Divide the dough into four pieces and work with one at a time.
  6. If you chill the dough for at least one hour before working with it, it should be a little easier to handle.
  7. Roll out the dough one piece at a time on parchment paper or directly on your baking sheet.
  8. Try to get the dough as thin as possible, at least 1/16 inch thick and 12 inches square. Use a pizza cutter or sharp knife to cut into squares about 1 1/2 inch wide (I think the pizza cutter is the way to go on this if you have one).
  9. Sprinkle lightly with salt (this really adds to the flavor of the crackers – you might try other flavors like garlic powder or other herbs along with the salt, too).
  10. The crackers don’t expend while baking so they don’t need to be moved apart before baking.
  11. You can save the scraps and reroll them one time, if desired.
  12. Bake the crackers, one sheet at a time, until crisp and browned, 5 to 10 minutes.
  13. You can remove edge crackers from the pan if they start getting too dark and return the rest to the oven to bake.
  14. Watch them closely – they can burn fairly quickly because they are so thin.
  15. Crackers are done when they are almost crispy but not too brittle.
  16. They will crisp more as they cool.
  17. If they are underbaked, they will be softer and less crackerlike.
  18. Cool completely and store in airtight containers.


If you would like to soak the crackers to reduce phytates in the grains, substitute whey for 1 tsp to the entire 1/4 cup of water.

(I put whatever whey I have available into my measuring cup, then add water to reach 1/4 cup.) Allow to sit at room temperature for 12-24 hours.

Salt may inhibit the soaking process, so add the salt right before rolling.