Whole Grain Einkorn Wheat Thins

Instructions

1. Add 1 1⁄2 inches of water to a baking dish and place on the bottom rack of your oven. Place a rimmed baking sheet on the center rack. Preheat the oven to 400°F.
2. In a large bowl, combine the flour, salt, and baking powder. Cut the butter into the flour using a pastry blender until the mixture has a fine and sandy texture.
3. In a small bowl, whisk together the oil, honey, and water until emulsified. Add the liquid to the dough mixture and squeeze the dough in your hands until it holds together. Turn out to a clean work surface and knead with your hands for about 2 minutes until the dough is still moist, but not sticky.
4. Break off one third of the dough and roll
it out on a piece of parchment paper that fits your baking sheet until it is as thin as possible—you should have a 10‐inch square. Trim the edges with a pizza or pastry wheel to form a perfect square, setting the scraps back in the bowl. Prick the dough all over with a fork in even rows. Sprinkle very lightly with salt. Cut the rectangle into 2‐inch rows vertically and horizontally to form 25 squares.
5. Slide the paper onto the preheated baking sheet. Save the scraps to re-roll and make additional sheets of crackers.
6. Bake for 7 to 8 minutes until the crackers are lightly golden in the center and some of the outer edges have browned considerably. Remove the pan from the oven. Lift up the paper and shake the crackers into a large serving bowl to cool. Return the tray to the oven to warm up, then proceed to roll, season, and bake the remaining pieces of dough in the same manner. The crackers can be stored at room temperature in an airtight container for up to 3 days.