Whole Wheat Crackers
These homemade whole wheat crackers are crispy, wholesome, and perfect for snacking or pairing with your favorite dips and spreads.
Servings: 2 Cups
Equipment
- Mixing Bowl
- Baking Sheets
Ingredients
- 2 cups Whole Wheat Flour
- 1 tsp Sea Salt
- 3 tbsp Olive Oil
- ½ to ¾ cup Water
- 1 tbsp Seasoning of Choice I prefer to use garlic powder or nutritional yeast
- 1 to 2 tsp Flakey Sea Salt Optional, for topping crackers
Instructions
- Preheat your oven to 450 °F.
- In a large bowl, mix together the whole wheat flour, seasoning of choice, and salt.
- Add in the olive oil and ½ cup water and stir until a crumbly ball of dough forms. If your dough is too dry, add more water a little splash at a time, kneading after each addition, until all of the flour is incorporated into the dough. Add sparingly to make sure you don't get your dough too soggy.
- Spilt your dough into 2 even pieces. Take one of the dough pieces, and begin the below steps, reserving the other half of the dough for later.
- Lightly flour some parchment paper or a silicone baking mat and use a rolling pin to roll out ½ of the dough into a large rectangle. Roll the dough out as thinly as possible, about 1/16 of an inch thick.
- Sprinkle the dough with the flaky sea salt. Then gently roll over the salt one more time with your rolling pin to push the salt into the dough.
- Cut the dough into your desired cracker shape with a knife, pasta cutter, or pizza cutter. If you like your crackers to be perfect squares you will probably have to trim the edges of your rectangle. Otherwise, just cut the dough as best as possible and be okay with having some weird-shaped crackers.
- Transfer the dough and parchment paper onto a baking sheet and place the crackers in the oven to bake for 10 to 15 minutes. After the crackers have baked for 10 minutes, start checking them every 1 to 2 minutes to make sure they don't burn. Sometimes the crackers on the edges finish baking sooner than the crackers in the middle. In that case, I just remove the outer crackers and then let the other crackers bake for a few more minutes.
- While the first set of crackers are baking, begin the whole process again with the remaining dough until you have baked all of the crackers.
- Let the crackers cool before storing them in an airtight container at room temperature for up to 3 months.