2. In a medium bowl, stir together
the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in
the vegetable oil and water; mix until just blended.
3. On a lightly floured surface,
roll out the dough as thin as possible - no thicker than 1/8 inch. Place
dough on an ungreased baking sheet, and mark squares out with a knife,
but don't cut through. Prick each cracker with a fork a few times, and
sprinkle with salt.
4. Bake for 15 to 20 minutes in the
preheated oven, or until crisp and light brown. Baking time may be
different depending on how thin your crackers are. When cool, remove
from baking sheet, and separate into individual crackers.
A tip from a recipe site suggested putting parchment on the cookie sheet, piling on the dough, topping it with waxed paper, and rolling very thin. Peel off the waxed paper before baking. She got 4 cookie sheets out of one recipe batch.
First try Dec 2010: Yuck. I don't know if I rolled them too thick, or what. Chewy and doughy and floury. Going to try other "not whole grain" crackers and try to get one right before I come back to this whole wheat one.