Hobby Farms Editors
March 12, 2012
Wheat crackers with dill dip
Photo by Stephanie Staton

Yield: about 120 crackers


  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour (use white whole-wheat flour for a lighter texture)
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 3 T. sugar
  • 1/4 cup unsalted butter, slightly softened
  • 1 cup plain yogurt

Preheat oven to 450 degrees F.

Lightly grease two large baking sheets.

In a large bowl, mix together flours, baking powder, baking soda, salt and sugar. With a pastry blender, cut in butter until mixture resembles coarse cornmeal. Add yogurt and mix until all dry ingredients are incorporated. Turn dough onto lightly floured surface, and knead for 1 minute. Cover and chill in freezer for 15 minutes.

Divide dough into eight balls. (Keep all covered until ready to use.) On baking sheet, roll each ball into 6- by 10-inch rectangle. Using pizza cutter or sharp, non-serrated knife, score rectangle in 2-inch squares. Pierce each square four times with fork, spacing each piercing evenly across the square.

Bake 6 to 10 minutes, until golden brown. Remove pan and let sit 2 to 3 minutes; then remove crackers and cool completely on a baking rack. Break crackers apart at score lines.

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