Wheat Thicks

When I started making these versatile and super easy crackers, my mom told me about similar crackers that she used to make when I was young. She was never able to make them as thin and crispy as she liked, so she lovingly nick-named them “Wheat Thicks”. Eat them plain, pair them with a baked cheese, guacamole, some dip, etc. You will be addicted.


  • 1 C flour
  • 1 tsp Salt
  • 2 T butter or coconut oil
  • 5 T water
  • Optional: cheese (highly recommend), Italian seasoning


  1. Preheat oven to 410*. Mix all ingredients in bowl. Add extra water 1 T at a time if dough is too dry. Dough should be soft, but not sticky.
  2. Place the dough onto a clean, floured surface and roll flat with a rolling pin. They should be fairly thin. (I use a lot of flour on the surface since they tend to be sticky and hard to peel off.
  3. Cut into cracker sized shapes. (I make these a LOT, so I usually just cut them into rough shapes, but feel free to be more precise and make them as pretty as you would like.) Place onto a baking sheet and poke holes into the tops of each cracker with a fork to avoid bubbling.
  4. Bake for about 6-8 minutes, until they start turning a very light brown. I usually start checking mine around 5 minutes, since you definitely don’t want them to burn.
  5. Let cool and enjoy!

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