Ingredients
SCALE
- 1 1/2 cup Whole Grain Einkorn Flour
- 4 1/2 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/4 teaspoon Paprika
- 4 tablespoon Cold Butter Cut into cubes
- 2 tablespoon Cold Water
Instructions
This recipe and photo are courtesy of Dahn and Pat from Savor the Best.
- Preheat the oven to 400° F.
- Place a metal ’S’ blade in your food processor. Combine the flour, sugar, salt and paprika in the bowl of the food processor and pulse to combine the ingredients. Add the butter and continue pulsing until the mixture looks like wet sand. Drizzle in the water and pulse until a ball of dough is formed. If there are a few dry crumbs left behind just gather them up and squish them into the dough.
- Place half of the dough on a piece of parchment paper. Roll the dough out as thin as possible. Sprinkle the top with additional flour if the rolling pin sticks to the dough.
- Use a sharp knife to slice the dough into rectangles about 1½ to 2 inches in size. Slide the parchment paper onto a baking sheet. The dough will not spread out so there is no need to space the crackers. Just roll, cut and bake the dough on the parchment for an easy and fast method of making the crackers.
- Sprinkle salt on top of the crackers and bake in the preheated oven for 6 to 10 minutes. Thicker crackers will need to bake closer to 10 minutes and thinner crackers will only need to bake 6 to 8 minutes.
- Slide the parchment paper onto a cooling rack and repeat the process with the other half of the dough.
- Store in an airtight container for 2 weeks or freeze for 4 months.
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
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PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
5 thoughts on “Einkorn Wheat Thins from Savor the Best”
Is this water ingredient off, I had to use so much more.
2 Tablespoons is what the original recipe calls for. How did they turn out when you added more water?
They turned out fine. We bought a dough sheeter/roller today and rolled out the dough with it. Tonigh I did a double batch which would have been 4 tablespoons, I measured tablespoon by tablespoon to monitor dough consistency and used 9 tablespoons and it turned out fine.
Could I omit the sugar from these? Or use honey?
Hi Toria, yes, you can do that. You’ll just want to watch consistency.