Homemade Wheat Thins
  • 1¼ cups (5 oz) whole wheat flour (I used whole wheat pastry flour)
  • 1½ tablespoons sugar
  • ½ teaspoon salt, plus extra for topping
  • ¼ teaspoon paprika
  • 4 tablespoons (1/2 stick) unsalted butter
  • ¼ cup water
  • ¼ teaspoon vanilla
  1. Preheat oven to 400 F. Line two baking sheets with parchment paper.
  2. Add the flour, sugar, salt and paprika to a medium bowl and whisk to combine. Cut the butter into small pieces and add it to the bowl. Then, using a pastry blender, two knives, (or your hands,) mix the butter into the dry ingredients until it is coarse and crumbly. Combine the water and vanilla in a small measuring cup. Add to the butter/flour mixture and mix until a smooth dough forms. If your dough is still dry, add a little more water.
  3. Divide the dough into 4 pieces. Work with one piece at a time, keeping the others covered with a towel so they don't dry out. Lightly flour your work surface and rolling pin and roll the dough into a large rectangle. Lift the dough and turn it as you roll to ensure it's not sticking. You want to roll the dough as thin as possible, try to make sure it's 1/16-inch thick at most. If you want all of your crackers to be perfect, trim the edges of the dough so you have a rectangle with even sides. Use a pizza cutter to cut the rectangle into squares about 1 to 1½ inches wide.
  4. Transfer the dough squares to the prepared baking sheets. You don't need to leave much space in between the crackers - they don't spread at all in the oven. Sprinkle the squares lightly with salt. Repeat the rolling and cutting process with the remaining 3 pieces of dough. Save all of your scraps under the towel; reroll them all at once to create a final batch of crackers.
  5. Bake the crackers, one sheet at a time, until crisp and browned, about 5-8 minutes. Check the crackers at 5 minutes, and if some of the thinner ones are browning too quickly, remove them to a plate and return the remaining crackers to the oven to finish baking. They can burn quickly- so keep a close eye on them! Once brown and crisp, transfer to a plate to cool. Store the crackers in an airtight container.
Recipe by The Baker Chick at https://www.thebakerchick.com/homemade-wheat-thins/