Baked Easy Whole Wheat Crackers

Instructions

1. You can make the dough by hand in a mixing bowl or in a food processor or blender jar. You can select the option you are most comfortable with.
2. If you want to use a food processor or mixer, take the wholewheat flour, salt, ajwain and kasuri methi and give it a mix.
3. Chop the cold butter into small pieces and add it to the processor/mixer. Pulse it a few times until the butter is cut into smaller pieces. Stop when you still can see bigger pieces of butter.
4. Add in the cold water and pulse it a few more time when the dough is just about to come together.
5. Take it out in a bowl and pressing with your hands, bring it together in one mass.
6. To make this by hand, take all the dry ingredients in the mixing bowl and give it a mix. Chop the cold butter into small pieces and add it to the mixing bowl.
7. Now with your finger tips, rub the butter pieces into the flour. Do not mix it all the way through. Stop when you still have some big pieces of butter. 
8. Add in the cold water and mix with light hands. Press with the hands lightly until the dough comes together.
9. If it is still crumbly, add a table spoon more of cold water. Do not knead this dough.
10. Cover the dough in a plastic wrap and chill it in the refrigerator for around 30 mins to 1 hr.
11. Take the dough out and place it between 2 sheets of parchment paper. Roll it into a thin sheet around 1-2 mm in thickness.
12. Cut it into squares or rectangles. Remove uneven edges if you want. You can press it into a ball again and re-roll it.
13. Transfer it into a baking sheet and bake the crackers in a preheated oven  at 180 C for around 15-20 mins until the crackers have turned a beautiful golden brown.
14. Take them out on a wire rack to cool completely.
15. Transfer them to a clean air tight jar as soon as they have cooled. Store them for upto 3-4 weeks at room temperature.