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.
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 crackers recipe
Bake for 12-18 minutes, rotating the tray halfway. The crackers are done when they are deep golden brown at the edges and feel firm to the touch. Note: Darker brown = nuttier flavor. Drizzle in the olive oil
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. Transfer the rolled dough to a baking sheet
Brush very lightly with water and sprinkle with flaky sea salt (maldon or fleur de sel).
Preheat oven to 180°C (350°F) . Line two baking sheets with parchment paper.