Einkorn: Whole wheat thins

Last year I bought the einkorn book written by Carla Bartolucci, and I had only tried one of the bread recipes since then. Today I tried the whole wheat thins. There are only 7 ingredients and the process is simple.

Although crackers seem difficult to mess up, there are a couple things I’ve found I prefer. I like the edges to be a little more crisp. After rolling and cutting out the crackers, the ones in the middle are the last to get browned edges and when that happens it is more likely they are just burning. Next time I’m going to try taking out the crackers along the edges first and leave the centers in a little bit longer. Next time, the plan is to roll them a tiny bit thinner. Another tip is to make a little more because the significant other will want to eat them all.

These crackers are simple and delicious by themselves. I made them in all kinds of irregular rectangle shapes, though I could see how one could spend more time making them more uniform (no, thanks). Whole wheat einkorn flour has great almost nutty flavor. I could see adding many things to this recipe for variety, or dipping them in a variety of yummy sludges, goops and dips.

Recipe from Einkorn: Recipes for nature’s original wheat by Carla Bartolucci