1 3/4 c  Whole wheat flour
1 1/2 c  White flour
2.    Mix in blender or beat
1/3 c  Oil
3/4 ts Salt
1 c  Water

Wheat Thins

1. Mix in larg mixing bowl

3. Add liquid mixture to dry, mixing well but as little as possible.

4. Roll as thin as possible on unoiled cookie sheet – not more than 1/8″
thick. Mark with knife for size crackers desired, but do not cut through.
Prick each cracker a few times with fork. Sprinkle lightly with salt or
onion salt, if desired.

5. Bake at 350 until crisp and light brown, about 30 minutes.