Wheat Crackers

Yesterday, I told you about the Roasted Red Pepper Spread that we have fallen in love with. These Wheat Crackers are a perfect dipper for this spread. Crackers are so simple to make and taste so much better than store-bought; you may never buy them again! We like these plain, with a spread, or with cheese. And, surprisingly, my kids will dig through them to find the darkest ones to eat first.

Wheat Crackers

2 cups white whole wheat flour

1 tsp. baking powder

½ tsp. salt

2/3 cup warm water

1/3 cup olive oil

Additional olive oil and salt for topping

Stir together all ingredients until a soft dough forms. Divide the dough into two portions and evenly roll out each portion onto a greased 10x15cookie sheet (the dough should be rolled all the way out to the very edges of the pan).  Cut the dough into squares, with a knife or a pizza cutter, into the desired cracker size. As the dough bakes, the crackers will shrink and separate. Brush lightly with olive oil and sprinkle with salt. Bake each sheet of crackers individually at 400˚ for 10-12 minutes. (Watch these carefully, they can brown quickly just like cookies.) Cool completely and store in an airtight container for up to a week.

Optional Toppings: In addition to the salt, toppings such as rosemary, poppy seeds, sesame seeds, parmesan cheese, or dried onion can be sprinkled on top of the crackers before baking.

This post has been linked to The Thrifty Home: Penny Pinching Party.