Homemade Whole Wheat Crackers

I got this great recipe from my friend Megan. I was really excited because the ones she made tasted just like wheat thins- even better, and I'm always talking myself out of buying crackers because they are a little pricey. This is a really easy, inexpensive recipe. She got it from the "How to Cook Everything" cookbook by Mark Bittman. She said when she makes them, she likes to mix white and whole wheat flour as well as toss in a couple handfuls of oats and some Parmesan. They can be as plain or as fancy as your imagination. (I doubled the batch and it covered one baking sheet.)

Homemade Whole Wheat Crackers
Crackers are ridiculously easy to make, and once you produce your first batch you'll have little trouble figuring out how to create your favorites. Sprinkle them with salt, sesame seeds, or poppy seeds; work a tiny bitof garlic or herbs into the dough; or substitute whole wheat or rye flour for some or all of the white flour.

Yield: about 4 servings Ingredients:
1 cup (about 4 1/2 ounces) all-purpose or wheat flour, plus more as needed
1/2 teaspoon salt
2 tablespoons butter
About 1/4 cup water, plus more as needed

Method:
1. Preheat the oven to 400 degrees F.
2. Place the flour, salt, and butter together in a large bowl or in the container of a food processor fitted with the steel blade. Blend with a fork or pulse, until the flour and butter are combined. Add about 1/4 cup of water and blend, then continue to add water until the mixture holds together but is not sticky.
3. Roll out on a lightly floured surface until 1/4 inch thick, or even less. Don't worry about overhandling-add flour as needed, and keep rolling. Score lightly with a sharp knife or razor if you want to break these into nice squares or rectangles later on. Bake on a lightly floured baking sheet, or directly on baking stones, until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature , or store in a tin.