Homemade wheat thins

1 1/4 c. Whole wheat flour
1 1/2 T. Sugar
1/2 tsp. Salt (plus extra for topping)
1/4 tsp. Paprika
4 T. butter
1/4 c. Water

Preheat oven to 400°.  Line baking sheets with wax paper.

Add dry ingredients.  Cut in butter.  Add water.  Kneed dough.  You may need to add a little more water. Divide dough into 4 peices.  Cover others until you are ready to work with them.  Lay out a peice of wax paper on the counter and lightly dust the wax paper with flour.  Set one of the chunks of dough on the wax paper and sprinkle the top with flour.  Using a rolling Pin, roll out dough in each direction. flip, sprinkle with flour and roll again.  Continue dusting with flour, rolling, then flipping.  This keeps the dough from sticking.  The dough needs to be very very thin.  (seriously almost paper thin)

Once the dough is very thin, use a Pizza cutter to cut into squares. I poke a fork into the cracker 3 times to resemble wheat thins.

Bake AT 400° for 5-7 Minutes (watch closely, they burn quickly)

Place on paper towels to cool and store in ziploc bags.