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Homemade Wheat Thin Style Crackers

homemade wheat thins
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A simple and delicious homemade cracker recipe.

Ingredients

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

Instructions

  1. Preheat oven to 400 °F (205 °C).
  2. In a medium bowl, blend dry ingredients (except topping salt). Cut in butter with a knife or pastry blender and blend until evenly mixed.
  3. Combine the water, honey and vanilla. Add to flour mixture and blend until a smooth dough forms.
  4. Chill the dough for an hour to make it less sticky, or roll out immediately. Dust the dough with flour as you roll the crackers to reduce sticking.
  5. Divide the dough into four pieces and work with one piece at a time. Use a rolling pin to roll out the dough on parchment paper or directly on your baking sheet. Try to get the dough as thin as possible, about 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. 
  6. Sprinkle lightly with salt and press in dimples with fork tines, if desired.
  7. Bake the crackers, one sheet at a time, until crisp and browned, 5 to 10 minutes. You can remove edge crackers from the pan if they start getting too dark and return the rest to the oven to bake.
  8. Crackers are done when they are crispy but not too brittle. They will crisp more as they cool. Cool completely and store in airtight containers. Use within a week or two for best quality.

Notes

Prep Ahead Option to Reduce Phytates

To reduce phytates (and make the dough less sticky), we prep the dough a day ahead with a slight recipe change. Wait to add the salt until right before you roll out the dough, as it may inhibit fermentation.

Then, 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. Place the dough in an airtight container and let it rest at room temperature for 12-24 hours.

Find it online: https://commonsensehome.com/wheat-thins-recipe/