Homemade Wheat Thins


When looking for a whole wheat cracker recipe, I came across this one from the famed smitten kitchen site. Having never used one of her recipes, I decided it was time. With Ms. Perelman having just released her first book, I figure she knows a thing or two!!

Really wanting to alter the recipe, as I like to do…. instead, I took my own advice and followed hers. Exactly. Plus, I added her suggestion of turmeric. Waffling with the idea of a cracker made entirely of whole wheat – when I would normally use a mix of whole wheat and regular white flour, I decided to try it. I know breads made entirely of whole wheat flour and can be very dense and heavy, both in taste and texture. With this being a cracker and knowing how thin these were to be rolled out, I figured it would be a non-issue.

The result…? Unbelievably FAN-TAS-TIC!! You’re probably asking yourself…. “why would I bother making my own crackers…?” For the same reason you make anything yourself. For the taste and for the goodness. This of course means no preservatives, additives or fake/imposter ingredients. This truly is one of those recipes that is worth the effort, that’s honestly really very little, for what you get. If you use a food processor for the dough – it comes together in just a few minutes.

Very forgiving, it will let you re-roll scraps – so you have no waste. In fact, when you’re getting to the end, you might be tired of process – fear not. Roll out the last bit into whatever shape… and cut them as you will. Any small or end pieces will just give you crispier edges. Like the person that enjoys the heel of a loaf of bread – there’s always someone that really likes the crispy bits.

I’ve included the recipe ingredients and the link just below. I don’t want you to miss out on any tips/instructions… and, if you’re not familiar with the site itself – to give you a peek. You’ll love it!

Homemade Wheat Thins, from smitten kitchen

Ingredients:
1 1/4 cups (155 grams) whole wheat flour
1 1/2 tablespoons (20 grams) sugar
1/2 teaspoon (3 grams) table salt, plus additional for topping
1/4 teaspoon paprika
1/4 teaspoon turmeric (not essential, but use if you have it)
4 tablespoons (55 grams) unsalted butter, cold is fine, cut into small bits

Preparation/Tips/Etc:
http://smittenkitchen.com/blog/2012/09/homemade-wheat-thins/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29

 

Did you read the part about rolling them out thinly…..

 

Don’t forget to do the docking/adding the little holes… otherwise they’ll puff up, losing the crispness.

These are like little crisps of magic… you won’t believe how fast they disappear~