Whole Wheat Crackers
If you have the proper tools, these crackers are really easy to make and you can make them any flavor you want. Not to mention you get to skip out on all the mystery ingredients that are in most store-bought crackers.
Servings: 10 servings
Calories: 126kcal
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon salt
- 3 tablespoons olive oil
- ½ cup water plus more if necessary
- 1 tablespoon sesame seeds
- 2 teaspoons poppy seeds
- sea salt
Instructions
- Preheat your oven to 450 °F and in a small bowl combine the sesame seeds and poppy seeds. Set them aside.
- In a large bowl, mix together the whole wheat flour, sesame seeds, poppy seeds and salt, reserving some of the seeds for later.
- 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.
- Lightly flour some parchment paper or a silicone baking mat and use a rolling pin to roll out ⅓ (or 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 sesame and poppy seed mixture, along with some sea salt. Roll gently over the seeds one more time with your rolling pin to push the seeds into the dough. This keeps them from falling off after baking.
- Score the dough into your desired cracker shape with a knife 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 score 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 10-15 minutes. After the crackers have baked for 10 minutes, start checking them every 1-2 minutes to make sure they don't burn.**
- 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 in an airtight container.
Notes
*I've found that I have a harder time getting my dough thin using parchment paper, but it's still doable. Just roll your dough as thin as possible.
**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 cracker bake a few more minutes.
Nutrition
Calories: 126kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 234mg | Potassium: 95mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg