These homemade crackers are incredibly light and crispy. They are great on their own as a snack or top them with some sharp white cheddar.
—JESSICA WIRTH CHARLOTTE, NC
PREP: 25 MIN. • BAKE: 10 MIN./BATCH • MAKES: ABOUT 7 DOZEN
2 1/2 cups all-purpose flour
1/2 cup white whole wheat flour
1 teaspoon salt
3/4 cup water
1/4 cup plus 1 tablespoon olive oil, divided
1 to 2 tablespoons minced fresh thyme
3/4 teaspoon sea or kosher salt
1. Preheat oven to 375°. In a large bowl, whisk flours and salt. Gradually add water and 1/4 cup oil, tossing with a fork until dough holds together when pressed. Divide dough into three portions. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1 1/2-in. round cookie cutter. Place 1-in. apart on ungreased baking sheets. Prick each cracker with a fork; brush lightly with remaining oil. Mix thyme and sea salt; sprinkle over crackers.
2. Bake 9-11 minutes or until bottoms are lightly browned.