I used a simple recipe from a Bee Prepared A Provident Living Resource but found the identical recipe on several Internet sites.
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| Store bought Wheat Thins |
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| Homemade "Wheat Thin" Crackers |
Homemade Wheat Crackers
1 3/4 c. whole wheat flour
1 1/2 c. white flour
1/3 c. oil
3/4 tsp. salt
1 c. water
In large mixing bowl, combine the flours. In a blender (I used the Magic bullet) blend the oil, water and salt. Add liquid mixture to dry, mixing well but as little as possible. Roll out very thin on an un-oiled cookie sheet - not more than 1/8" thick. I found it worked best to just use a glass to roll it out. This recipe covered most of two 10 x 13 cookie sheets.
Score with a knife or pizza cutter (but don't cut all the way through the dough). Prick each cracker several times with a fork.Sprinkle lightly with salt or onion salt, if desired.
Bake at 350F until crisp and light brown, about 25minutes. When cool,
separate into individual crackers.
printable recipe
I've been sitting here snacking on these crackers and some Wheat Thins from the store. They are definitely NOT the same cracker. That said the homemade ones aren't bad. The texture (from the whole wheat flour, is a bit flakier, more like a graham cracker) and they are not as crisp. The color is more brown. The first difference I noticed though was the taste, the store bought crackers are sweeter. I found that I didn't want to eat the homemade ones without something to dip them in or a piece of cheese on top.
I love how easy this recipe was to make, but I think I'd like to try a recipe with a bit of sugar or maybe even honey. A lot of the on-line recipes had paprika too. Another difference between this recipe and other on-line ones is oil vs. butter. I think using oil probably makes it easier to make, but I'm betting the butter makes a better tasting cracker. I'll have to get back to you on that. (The next time I'm in the mood to grind whole wheat flour).
