Wheat Crackers

C Hoff


The base of this recipe comes from The Homemade Pantry by Alana Chernila. I no longer buy crackers from the store because they can't measure up to these.

I add Italian seasoning and Parmesan cheese to give them a zip. You can also add some other spices depending on your taste. Experiment, have fun with it!

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50-60 crackers
20 Min
20 Min


1 c
all-purpose flour, plus additional for the counter
1 c
whole wheat or spelt flour
1/2 tsp
baking powder
1/3 c
whole, uncooked millet
1/3 c
ground flax seeds
1/2 tsp
kosher salt, plus additional for sprinkling
5 medium
garlic cloves, minced
1 tsp
dried italian seasoning
2 oz
fresh, grated parmesan cheese
1/2 c
olive oil
2 Tbsp
olive oil
1/2 c
freshly ground pepper


1Preheat the oven to 350 degrees. In a medium bowl, combine the two flours, baking powder, millet, flax, salt, garlic, Italian spices and grated Parmesan cheese. Add the 1/2 c plus 2 T. olive oil and combine with a fork. Slowly add 1/2 cup water,mixing with your hands as you go. Knead the dough with your hands in the bowl for two minutes until it is smooth and very workable.
2Turn out the dough onto a floured surface, press into a flat disc, and roll with a rolling pin until the dough is 1/8 to 1/4 inch thick. Use a shotglass to cut out crackers. Repeat until all dough is used.
3Transfer the cut dough to ungreased baking sheets and sprinkle each cracker with salt and pepper. Bake for 20-22 minutes, switching the position of the sheets and rotating them midway through, until the crackers are hard to the touch. Cool on a wire rack.

NOTE: If you have a convection oven, you do not need to rotate the baking sheets.
4Storage: Room temp in a covered container for seven days. Freezer: in a freezer-safe container or bag, three months (recrisp in a 375 degree oven for three minutes).

About this Recipe

Course/Dish: Other Appetizers, Crackers
Main Ingredient: Flour
Regional Style: American