• 5 ounces (just under 1 cup) whole-wheat flour
• 5 ounces (just under 1 cup) all-purpose flour, plus additional for rolling
• 1 1/2 teaspoons table salt
• 1 1/2 teaspoons aluminum-free baking powder
• 3 tablespoons olive oil
• 6 1/2 ounces water

In a medium bowl whisk together both flours, salt, and baking powder. (Mix in any extra ingredients here.) Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.

Preheat the oven to 450 degrees F.

For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch. Cut dough into small squares, or bake as one large piece, to be broken up when cool. Place on a parchment lined baking sheet. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. If you haven’t pre-cut the crackers, break into desired size pieces when cool. Repeat procedure with remaining dough.

For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.

For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.

Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.