Light and crisp whole wheat crackers you can easily make at home. Using a pasta machine to roll out dough helps to make an amazingly thin cracker worthy of the store-bought kind. Enjoy!


Recipe Summary

15 mins
10 mins
1 hr 25 mins
1 hr
166 crackers


Original recipe yields 166 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Combine flour and 1 teaspoon kosher salt in the bowl of an electric stand mixer fitted with the paddle attachment. Mix, adding oil to coat flour and slowly adding water until dough pulls away from the sides of the bowl, 1 to 2 minutes.

  • Roll out dough using a pasta machine or a lightly floured rolling pin in small batches until dough is very thin; about 1/16- to 1/8-inch thick.

  • Lay dough on an ungreased baking sheet and score using a knife, making sure not to cut all the way through. Use a cookie cutter to make crackers in the shape or size that you prefer.

  • Bake in the preheated oven until crackers are just browning on edges and centers are dry, about 15 minutes. Let cool on the pan for 10 minutes before placing in a storage container.

Cook's Notes:

Add anything you like to make these crackers uniquely yours. Just be aware, that while adding other spices or herbs to the base, you may need to increase the water slightly, a teaspoon at a time, to keep the dough from being too dry. If the dough is too dry, it won't roll out properly.

This recipe was originally made using a round fluted cutter and yielded 166 crackers. Yield may vary depending on thickness and size of crackers.

Nutrition Facts

11 calories; protein 0.3g; carbohydrates 1.4g; fat 0.5g; sodium 11.7mg. Full Nutrition