Wheat Thin Recipe
In a medium bowl, whisk together dry ingredients:
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
2 tbsp. brown sugar
2 tbsp. seeds (sesame seeds, poppy seeds, or a mixture of the two is good), optional
Add wet ingredients to dry:
1/2 cup buttermilk*
3 TBS. oil or melted butter (I use olive oil)
*If you don't have buttermilk when recipes call for it, add 1 TBS lemon juice or white vinegar to a cup of milk and let it stand for 5-10 minutes. For this recipe you only need 1/2 TBS of lemon juice or white vinegar, since it's only a 1/2 cup needed.
Don't over-mix the dough. It should be stirred just until the flour is all absorbed, and not kneaded at all. Once it's all incorporated, cover the bowl with plastic wrap and let it sit for about 10 minutes. This lets the whole wheat flour absorb all the liquid that it wants. After you let it rest, divide the dough in half (eyeball it) and put half of it on a regular baking sheet that has been greased or sprayed well with a nonstick oil. You can also use a silicone liner, which is what I do, but not everyone has one. If you have one use it, then you don't have to grease the pan. Once you have the dough on the pan, cut a piece of saran wrap the size of your pan. Place the saran wrap over the dough and begin rolling with a rolling pin right over the saran wrap. If you don't have a rolling pin the dough is really soft, so you can also just press it and smooth it with your hands. This is where the silicone liners really come in handy because you can have the silicon liner flat on your counter, roll the dough and THEN put it on your baking pan! One half of your dough will cover the whole sheet pan entirely. It will be very thin. When you have it all smoothed out, remove the saran wrap. It will come right off!
Use a pizza cutter to score the dough into cracker squares. you don't have to cut all the way through the dough, but you can. Just don't press too hard because you can scratch your pan or damage your silicone liner. Just lightly score so that you can break the crackers apart easily after they are baked. After you do several lines vertically, turn the pan to make some horizontal cuts. Finally sprinkle the dough with salt (table, sea salt, kosher salt, whatever you have)I'm use to the "Hint of Salt" Wheat thins, so I don't use a lot of salt. You can also sprinkle it with some extra seeds, if you used any in the dough.
Bake at 350 for 14-15 minutes or until golden brown and crisp. They might be slightly soft right out of the oven, but they will most likely crisp up as they sit. If they don't, you can always stick them back in the oven to crisp for a few minutes.
Just remember that there are no preservatives, so they need to be eaten within a few of days. The shelf life isn't as long as store bought!!!
enjoy!
