homemade wheat thins

i found this recipe a while ago and put it on my wish list and then just kind of forgot about it.  until tonight, when i thought we had some wheat thins in our pantry and then realized we didn’t.  sad panda… but then i realized that i could just make my own.  i had everything the recipe called for, except paprika.  i substituted it with onion powder, though i’m not really sure why, paprika and onion powder are totally not the same thing.  but anyway, i would not suggest using this substitution and i will be buying some paprika soon so i can try out this recipe again.  still, onion powder fail and all, these homemade wheat thins turned out pretty good!  they are just like wheat thins but better!  they are crunchy and flaky and salty and yummy!

Homemade Wheat Thins

adapted from Two Peas & Their Pod


  • 1 1/4 cups whole wheat flour
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt, plus extra for topping
  • 1/4 teaspoon paprika
  • 4 tablespoons unsalted butter
  • 1/4 cup water (you might need to add a little more)
  • 1/4 teaspoon vanilla


  1. Preheat oven to 400 degrees F.  Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Add the flour, sugar, salt and paprika to a the bowl of a food processor.  Pulse to combine.  Cut the butter into small pieces and add it to the bowl.  Pulse until the butter is mixed in and the mixture looks like coarse sand.  Combine the water and vanilla in a small measuring cup or bowl.  Add to the butter/flour mixture and mix until a smooth dough forms. If the dough is still dry, add a little more water.
  3. Divide the dough into 4 pieces.  Work with one piece at a time, keeping the others covered with a towel so they don’t dry out.
  4. Lightly flour your work surface and rolling pin and roll the dough into a large rectangle.  Lift the dough and turn it as you roll to ensure it’s not sticking.  You want to roll the dough as thin as possible, try to make sure it’s 1/16-inch thick at most.  If you want all of your crackers to be perfect, trim the edges of the dough so you have a rectangle with even sides.  Use a pizza cutter to cut the rectangle into squares about 1 to 1 1/2 inches wide.
  5. Transfer the dough squares to the prepared baking sheets. You can place them close together because they will not spread. 
  6. Sprinkle the squares lightly with salt. 
  7. Repeat the rolling and cutting process with the remaining 3 pieces of dough.  Save all of your scraps under the towel to keep the dough from drying out; re-roll them all at once to create a final batch of crackers.
  8. Bake the crackers, one sheet at a time, until crisp and browned, about 5-10 minutes.  Check the crackers at 5 minutes, and if some of the thinner ones are browning too quickly, remove them from the oven.  The crackers can burn quickly so you want to keep a close eye on them. 
  9. Remove crackers from oven and place on a wire rack to cool. 
  10. Store the crackers in an airtight container.

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  1. I keep on thinking about making my own crackers– this sounds like a good recipe to try!

  2. Hi Miki! I also made the recipe from Two Peas and a Pod. I had trouble getting mine to roll out thin enough. It kept bouncing back, any ideas? Yours look really thin! Mine took over 15 minutes to bake and still came out a little chewy. I’ll keep trying though!

    • I meant Two Peas and THEIR Pod! 🙂

    • oh i’m not sure. didn’t have much trouble working with this dough so i don’t know what happened. perhaps the dough needed to rest before rolling it out or it was over mixed?

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