Wheat Thins Home Made-Whole Wheat Flour Crackers

Wheat Thins...
The word "THIN" in any form brings a smile to my lips...I'm sure it does to yours too.
When they are quick and thin -read low in calories...provided you don't go through the whole lot in one sitting your self!
Thin to the point of being skinny and crisp and tasty.

A perfect accompaniment to a cup of coffee or chai /tea...a little sweet ,a little scent of vanilla and the kiss of salt...hold on-there was a brush of chili too!
How cool is that?
I picked a box of Nabisco Wheat thins in Delhi and realised they were gone before my cravings were satisfied...been actually getting these weird dreams about the wheat thins....so I looked up and found an amazingly doable recipe here.
These wheat thins are yummy...to top it all you can vary the flavours...by adding cheese, maybe some herbs..or some seasonings...or just love them plain.
I added paprika...Kashmiri red chili powder...all the colour minus the bite.

See my obsession with chillies...

Sitting pretty on the first batch ...I forgot to roll them out thin enough...they were just pretty...nothing else...

That is why thin is good1
This the pack available at Le Marche,Delhi.

And that is little Stewie...with Brian enjoying the wheat thins.
That is why Stewie is so vengeful and vicious and constipated...
He does not eat wheat thins!

So lets get down to business!
for the


Wheat Thins Home Made-Whole Wheat Flour Crackers...

you need


1 1/4 cup whole wheat flour/Atta
1/4 cup / 50 gms butter
1 1/2 tsp granulated sugar
1/2 tsp salt plus extra for sprinkling...optional
1/4 tsp vanilla essence
1/4 cup water
1/2 tsp paprika

You can use a mixing bowl. The second time I made the wheat thins I used my trusty food processor.The first time I went traditional.All the dry stuff in...

The butter cut into small pieces,yup ,it was chilled.

The vanilla added to the water, The recipe called for only 1/4 cup...but I needed a tbsp more water.

All brought together into a dough.

Cut into 4, and the first one rolled out.

Like so...as thin as you can manage..no worries if the dough tears...bring it together and re roll. Just a wee bit of flour under the dough  to help in the rolling process...

And cut into roughly the same size using a pastry cutter.Traditionally ,wheat thins are square...but what the hell...While you roll and cut the wheat thins..the oven must be ready....at 200C/400F. Hot!You can re roll whatever scraps of dough...use all the dough ,there is no need to throw the dough out. If you want to up the salt content you can sprinkle a bit over them now...or let them rest...in salt free bliss!

IN the oven only 7 minutes and these are ready to go...they crisp up on cooling...start eating here. We did two batches in this dough...yum yum yum!

See pretty pretty first go...but the taste was not there...this picture is only for the chillies...

This is what it should be like. Ready to go...and crisp.
And light and tasty.

Did I mention easy???
BTW, I used the same trick uncle cook tried in the cocktail samosas...
Kneaded the dough with HOT water and used only 40 gms of the butter.
For more on why the cook said ...look up the recipe here.

The wheat thins have been made thrice over...so when are you trying them out??




So what are you baking today???