Confession: I used to be intimidated by any dough that wasn’t cookie-based. For years I avoided recipes that included words like knead, yeast, and rise. I’d read instructions and wonder, “How lightly is lightly dusted?” or “How much force is required when I’m told to punch down the dough after rising?” And recipes that say “add flour until the dough reaches the right consistency” felt like a cruel joke. Aren’t recipes supposed to tell you exactly what to do?
Still, I decided to give one more recipe a try before giving up entirely. I found what seemed like a perfect starting point—hamburger buns—and went for it.
While I gathered ingredients and attached the dough hook to my KitchenAid for the first time in four years, I imagined finally freeing myself from store-bought bread. Unfortunately, the results were not what I’d hoped. The title of this post isn’t “Super Fantastically Delicious, Light and Airy Hamburger Buns with a Chewy Crust” for a reason. My buns turned out more like little sesame-topped rocks.
Feeling defeated, I searched the internet for something simpler to rebuild my confidence. If I can make flawless meringues in 90% humidity and 110° heat, surely I could handle a straightforward dough, right?
What I needed was a gentle introduction. I adapted a Homemade Wheat Thins recipe from Tracey’s Culinary Adventures and the result was a success. The crackers came out crisp and light, yet sturdy enough to hold up to my homemade reduced-oil hummus. I neglected to photograph the finished batch, but these are destined to become a pantry staple, so I’ll update with pictures next time.
HOMEMADE WHEAT THINS
- 1 ¼ cups white whole wheat flour
- 1 ½ tablespoons sugar
- ½ teaspoon salt, plus extra for topping
- ¼ teaspoon paprika
- ½ stick unsalted butter, cut into small pieces
- ¼ cup water
- ¼ teaspoon vanilla
Preheat the oven to 400° F and line two baking sheets with parchment paper.
In a bowl, whisk together the flour, sugar, salt, and paprika. Add the butter and work it into the dry ingredients with a pastry blender until the mixture resembles coarse crumbs.
Combine the water and vanilla, then add them to the dry mixture and mix until the dough is smooth and pulls away from the bowl.
The photos show “not smooth” (dough falling apart) versus “smooth” (dough pulling away from the bowl).
Divide the dough into four portions to make it easier to handle. On a lightly floured surface, roll each portion with a rolling pin until it’s very thin—about 1/16 inch if you have a ruler, or simply thin enough to resemble a store-bought Wheat Thin.
Use a pizza cutter to slice the dough into 1-inch squares. Uniformity helps ensure even baking; I made mine slightly rectangular to make hummus dipping easier.
Arrange the squares on the prepared baking sheets, spacing them close together but not touching. Sprinkle lightly with salt. Repeat with the remaining dough.
Bake for 7–12 minutes, watching carefully, as they can burn quickly. Remove when they’re crisp and lightly golden.
Allow the crackers to cool, then store them in an airtight container or resealable bag.
These homemade Wheat Thins are a quick, satisfying bake: crunchy, flavorful, and perfect for pairing with dips. They’re forgiving, easy to make, and a great way to build confidence with simple dough recipes.