Making these crisp and thin whole grain crackers at home is 100% worth the effort.
Remember: You can make whole wheat crackers with whatever ingredients are lying around, but if you want to work culinary magic with a copycat recipe you've got to find the right ingredients to cast the spell. For every ingredient you swap or omit, you leave the likeness of Wheat Thins behind and delve into the uncanny valley of taste—strangely close, but weirdly wrong.
This ensures the underside of dough is coated in flour so it will spread easily as you roll; otherwise, it tends to bunch in the middle. Not only does that bunching make some crackers too thick, it also means the edges will bake faster than the middle, which is a huge pain. You'd either have soggy crackers in the middle and burned crackers around the edges, or you'd have to remove the crackers around the edge early, then return the tray to the oven to finish the rest.
Next, transfer the crackers to a half sheet pan by lifting two opposite corners of the parchment paper and pulling it taut. If you're not confident about that, grab a pizza peel or else drag the paper onto a cutting board and then slide it onto the half sheet pan from there.
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