Transfer the rolled dough to a baking sheet. Using a pizza cutter or sharp knife, score it into squares or diamonds (don’t separate). Prick each cracker twice with a fork – this stops them from puffing up like balloons.
Wholemeal flour absorbs liquid slowly. Wrap the dough in plastic and let it rest on the counter for 20-30 minutes . This hydrates the bran, making the dough easier to roll and preventing a gritty texture. wholemeal crackers recipe
Cut the dough into two pieces. On a lightly floured surface (or between two sheets of parchment), roll each piece until it is 2-3mm thick – almost translucent at the edges. Thinness is the secret to crispness. Transfer the rolled dough to a baking sheet
Drizzle in the olive oil. Use your fingertips to rub it into the flour until it resembles coarse breadcrumbs. This prevents gluten from developing too much, keeping crackers tender. Wholemeal flour absorbs liquid slowly
Preheat oven to 180°C (350°F) . Line two baking sheets with parchment paper.