Homemade Wheat Thins
emulsified in blender, with 3/4 teaspoon salt and 1 cup water
Mix dry ingredients, add oil/water mixture.
Knead as little as possible.
Make smooth dough then roll as thin as possible on unoiled cookies sheet (not more than ⅛ inch).
Mark with knife to size of crackers desired, but do not cut through.
Prick each cracker a few times with fork.
Sprinkle lightly with salt or onion salt as desired.
Bake at 350℉ (180℃) until crisp and light brown for 30 to 35 minutes.