Sunday, September 20, 2009

Wheat Thins

1 3/4 c whole wheat flour
3/4 tsp salt
1 1/2 c flour
1/3 c oil
1 c water

Mix dry ingredients. Add oil, salt and water to mixture. Knead as little as possible to make a smooth dough. Roll dough very thin. Score with a knife into desired sizes, but do not cut all the way through. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 until light brown and crisp, about 30-35 minutes. Cool, break apart at scored lines. Store in airtight container.

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