Recipe by DrGaellon

Very thin, very crispy, float-off-the-table crackers. Roll them as thin as you can without tearing, and watch them like a hawk when you bake them. They will go from "blond" to "burnt" in a wink of an eye! The grits (or polenta) adds a subtle corny flavor without making them taste like tortilla chips. Adapted from a recipe by Donna Currie at Serious Eats.

Ingredients Nutrition


  1. Combine whole wheat flour, bread flour, grits and salt in food processor; pulse to combine. Start processor and trickle in water slowly until it forms a ball. The amount of water will depend on how wet the grits were. Once it forms a ball, stop adding water and process until smooth and elastic.
  2. Place a pizza stone on the bottom of the oven (or the lowest rack if using electric) and preheat oven to 550°F Divide dough into 12 pieces; keep unused pieces covered with plastic wrap or damp towel. Flour a work surface and roll first ball until it is very thin and roughly circular, about 8 inches in diameter.
  3. Brush off excess flour. Carefully place first sheet onto hot baking stone. Set timer for one minute. Flip cracker over after first minute; it should be somewhat stiff but still pale. Set timer for another minute and check cracker. It should be almost crisp enough, and possibly starting to color. Set timer for another minute and check cracker at intervals. Once it starts browning, it goes fast, so check time and use that to time remaining crackers. Repeat rolling and baking until all are done.
  4. Let each cracker cool on a rack before you begin stacking them. Store cooled crackers in covered container at room temperature.

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