whole wheat crackers

WHOLE WHEAT CRACKERS

1 1/2 c whole wheat flour
1 1/2 c all purpose flour
1/4 c flaxseed meal
3/4 tsp salt
1 c water
1/3 c olive oil
salt and garlic salt for sprinkling

Preheat oven to 350 F/180 C. Combine ingredients until just blended (I ended up with some extra flour at the bottom and pretty dry dough. Just toss the extra flour, you'll still get plenty of crackers). Divide dough into quarters and roll between two pieces of wax paper or parchment paper until it is super duper double dog thin, like a wheat thin. If dough is a little sticky lightly flour it before rolling. Place each rolled quarter of dough on an ungreased cookie sheet (you can bake it right on the parchment paper if you want but I reused mine for rolling). Score with knife but don't cut all the way through. Poke holes with fork to give professional-cracker look. Sprinkle with salt and/or garlic salt. Bake for 15-20 minutes or until brown and crispy (tap them with a fork to check). Cool a bit and then crack them apart by hand. If they are bendy at all and don't crack apart easily, put them in for another 5 minutes.