Homemade Wheat Thins
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
whole-wheat flour
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ⅓ | cup |
vegetable oil
emulsified in blender, with 3/4 teaspoon salt and 1 cup water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
whole-wheat flour
|
|
| 355 | ml |
all-purpose flour
|
|
| 79 | ml |
vegetable oil
emulsified in blender, with 3/4 teaspoon salt and 1 cup water |
|
Directions
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.
