Whole Wheat Crackers

1. 1
   prep

   Preheat the oven and line a baking sheet.

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.

2. 2
   mix

   Cut the butter into the dry ingredients.

   1.In a mixing bowl, whisk together the whole wheat flour, salt, and sugar.

   2.Add the cold cubed butter and work it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

   TIPKeep the butter cold — it creates steam pockets during baking that make the crackers flaky.
3. 3
   mix

   Form the dough with ice-cold water.

   1.Drizzle ice-cold water over the flour mixture, 1 tablespoon at a time.

   2.Stir with a fork until the dough just comes together into a ball — do not overwork.

   TIPAdd only enough water to bring the dough together. Too much water makes crackers tough.
4. 4
   rest · ~10 min

   Rest the dough briefly.

   Wrap the dough in plastic wrap and let it rest at room temperature for 10 minutes. This relaxes the gluten and makes rolling easier.

   TIPResting the dough 10 minutes relaxes the gluten and makes rolling paper-thin crackers much easier.
5. 5
   prep

   Roll the dough paper thin.

   1.Lightly dust a clean work surface and rolling pin with whole wheat flour.

   2.Roll the dough into a very thin sheet, about 1/16-inch thickness — thinner than a roti.

   3.Lift and rotate the dough frequently to prevent sticking; dust with more flour as needed.

   TIPThe thinner the dough, the crispier the crackers. Aim for nearly translucent.
6. 6
   prep

   Cut and dock the crackers.

   1.Using a sharp knife or pizza cutter, trim the edges and cut the dough into 1.5-inch squares or diamonds.

   2.Transfer the cut pieces carefully to the prepared baking sheet, leaving a little space between each.

   3.Prick each cracker 2–3 times with a fork to prevent puffing during baking.

   4.Sprinkle sesame seeds evenly over the tops and press them gently so they adhere.

   TIPNo need to re-roll scraps separately — just bake them as irregular chips for a rustic look.
7. 7
   bake · ~12 min

   Bake until golden and crisp.

   Bake in the preheated oven for 10–12 minutes, rotating the baking sheet halfway through, until the crackers are golden brown around the edges and feel dry to the touch.

   TIPWatch closely in the last 2 minutes; whole wheat crackers can go from golden to burnt quickly.
8. 8
   rest · ~10 min

   Cool completely on the baking sheet.

   Remove from the oven and let the crackers cool completely on the baking sheet. They will continue to crisp up as they cool.

   TIPDo not move the crackers until fully cooled — they are fragile when hot and firm up as they cool.
9. 9
   serve

   Serve or store in an airtight container.

   Once completely cool, serve the crackers with cheese, hummus, or your favorite dip. Store any leftovers in an airtight container at room temperature for up to a week.

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