Real Recipes From Real Home Cooks ®

wheat crackers

a recipe by
C Hoff
Saratoga, NY

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!

serves 50-60 crackers
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For wheat crackers

  • 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 md
    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

How To Make wheat crackers

  • 1
    Preheat 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.
  • 2
    Turn 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.
  • 3
    Transfer 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.
  • 4
    Storage: 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).