Based on the comments, I substituted whole wheat pastry flour for regular whole wheat. I let the dough sit out overnight to rise and develop flavor. With those changes, rolling out the dough was effortless, the texture was perfect and flavor very good. I prefer to roll to 1/16 of an inch for a lighter cracker. I also include chia seed instead of flax. This style of cracker is extremely expensive at Whole Foods so I appreciate having this simple and inexpensive alternative. Baking times worked out great for me at 20 minutes.

• Reply