This is a recipe for Homemade Whole Wheat Crackers.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (357g)
- Sodium 634.348000012021 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a bowl, mix together the whole wheat flour and salt. Add in the oil and water.
- Mix well; Separate dough into 5 sections roll into balls.
- Roll out dough on cookie sheet so it is thin and add whatever topping are you would like. (Italian seasoning, Garlic salt, Parmesan cheese, Basil) Shake a little salt on top and lighly roll the topping into the dough.
- Using a pizza cutter cut into cracker shapes. Dot the crackers with a fork
- Bake at 350 degrees for 8 minutes check and turn cookie sheet around and bake for another 3 minutes or until lightly brown.
- Let the crackers cool on a cooling rack for at least 30 minutes before storing.Crackers “crisp up†as they cool.
- Store in an airtight container for a 1 week (if you can get them to last that long)
The Fat Ratio Determines the Crispness
Coconut oil brings a high saturation level that solidifies at cooler temperatures, making it a functional choice for creating structure in lean baked goods, though splitting the fat with olive oil changes the moisture absorption and requires careful monitoring during the mixing stage. Flour hydrates unevenly when water meets dense grain particles, meaning that failing to incorporate the liquid thoroughly will leave pockets of dry flour that shatter unpredictably in the oven instead of baking into uniform wafers. Measuring ingredients by weight rather than volume prevents the dough from becoming too heavy to roll thin.
Rolling and Docking for Even Bakes
Rolling dough directly on a baking sheet eliminates the risk of stretching or tearing fragile sheets during transfer, but it demands a heavy rolling pin and consistent downward pressure to achieve the necessary thickness across the entire surface. Piercing the dough with a fork creates steam vents that prevent large bubbles from forming and warping the crackers during the eight-minute initial bake at 350 degrees Fahrenheit. Rotating the baking sheet halfway through ensures that hot spots in the oven do not burn the edges before the center finishes drying out.
Cooling and Storage Dynamics
Leaving the baked crackers on a wire cooling rack for a full thirty minutes allows residual internal moisture to escape completely, which is the only way to achieve the hard snap associated with a proper cracker. Storing them in an airtight container will maintain this texture for up to one week, provided the environment remains entirely free of humidity. Freezing unbaked dough disks wrapped tightly in plastic wrap is possible for up to two months, though thawing them completely in the refrigerator before rolling is necessary to prevent the fats from separating prematurely.
