2 C whole wheat flour
1/2 tea salt (or more if using coarse salt)
3 TB olive oil
Now add 1/2 C ice cold water and knead to combine. Knead a bit more until the dough is very tight and elasticized.
Let dough rest 10 minutes or more.
Split dough into quarters. For each quarter of dough, roll out very thinly (1/8th inch or thinner) with minimal flour to prevent sticking.
Brush surface of one side of dough very lightly with water. Sprinkle liberally with coarse kosher salt.
Cut into squares or rectangles. Place on ungreased cookie pan.
Bake for 10-20 minutes or until browned and crispy at 400 F.
- use a pasta machine to roll the dough very thin. UPDATE Nov 2012: used pasta roller to roll crackers- tried setting 4 and 3 and found the smaller size 3 was best. I'm guessing it is called "3" because it may be 3 mm? It's less than 1/8th inch thick. Baked for 5 minutes on first side and 3 minutes on second side.
- add chopped herbs (rosemary, thyme, parsley) to the dough
- use cookie cutters to make cute shapes
- Sprinkle black pepper, paprika or other spices on top of crackers with the salt prior to baking