Wheat Thins
Yields 3 dozen crackers
Ingredients:
1 1/4 cups whole wheat flour
1 1/2 tablespoons sugar
1/4 cup cold water
1/2 teaspoon table salt for cooking
1/2 teaspoon table salt for topping
1/4 teaspoon paprika
4 tablespoons olive oil
Directions: Combine the flour, sugar, salt, paprika, and olive oil in a medium bowl. Add 1/4 cup cold water, stir with spoon until combined. Knead once or twice on counter. Heat your oven to 400 degrees. Either lightly grease baking sheets or line them with parchment paper.
Roll your dough out, half at a time, to a large, very, very thin shape on a well-floured counter. Using a knife or pastry wheel, cut dough into about 1 1/2-inch squares. Dock crackers all over with a toothpick or pointy end of a thermometer. Transfer crackers to baking sheets, spacing them only a little as they really don't spread. Sprinkly with additional table salt if you'd like. Bake crackers until crisp and bronzed, about 5-7 minutes but keep a close watch on the first batch as thinner crackers (high five!!!) will bake faster and thicker ones will ake longer. You can also freeze them in an airtight container between sheets of waxed paper for a couple months.
Adapted from: http://smittenkitchen.com/blog/2012/09/homemade-wheat-thins/
Ingredients:
1 1/4 cups whole wheat flour
1 1/2 tablespoons sugar
1/4 cup cold water
1/2 teaspoon table salt for cooking
1/2 teaspoon table salt for topping
1/4 teaspoon paprika
4 tablespoons olive oil
Directions: Combine the flour, sugar, salt, paprika, and olive oil in a medium bowl. Add 1/4 cup cold water, stir with spoon until combined. Knead once or twice on counter. Heat your oven to 400 degrees. Either lightly grease baking sheets or line them with parchment paper.
Roll your dough out, half at a time, to a large, very, very thin shape on a well-floured counter. Using a knife or pastry wheel, cut dough into about 1 1/2-inch squares. Dock crackers all over with a toothpick or pointy end of a thermometer. Transfer crackers to baking sheets, spacing them only a little as they really don't spread. Sprinkly with additional table salt if you'd like. Bake crackers until crisp and bronzed, about 5-7 minutes but keep a close watch on the first batch as thinner crackers (high five!!!) will bake faster and thicker ones will ake longer. You can also freeze them in an airtight container between sheets of waxed paper for a couple months.
Adapted from: http://smittenkitchen.com/blog/2012/09/homemade-wheat-thins/