Prep 2 hrs
Cook 6 mins
whole-wheat crunchy crackers, perfect for dips and spreads
- 3 cups white whole wheat flour
- 1 teaspoon kosher salt
- 1⁄3 cup oil (extra virgin olive oil preferred)
- 1 cup warm water
- Whisk flour and salt together. In a stand mixer with dough hook, add warm water and oil. Mix 5 minutes on medium. Cut into 12 pieces and roll into balls with extra oil on your hands. Let sit at room temperature for 60 minutes. Preheat oven to 425°F Roll out dough one ball at a time very, very thin or use a pasta maker. Cut into shapes ( I find it's easiest to do this on the baking sheet) and place on baking sheet. Bake for 6-8 minutes or until brown and crispy. Let cool before eating.