While it was not too long ago that I considered buying crackers a luxury, I never thought about making homemade saltine crackers until recently when I wanted to give my kids a “snack” lunch and had no crackers to stack with their meat and cheese.
I did a search of the internet and came across the recipe at Make It from Scratch but read the comments about how salty the crackers were. That scared me so I reduced the salt significantly.
While I am not an expert, I think the key to making a flaky homemade cracker is in the folding of the dough. The more you fold the dough over, pat it out slightly, turn, and fold again, the flakier the cracker seems to be when done. My theory is that like biscuits, folding adds air between the layers.
I used a doughnut hole cutter for our crackers (cough… to make them prettier for pictures) but in the future, I will save myself a ton of time by using a pizza cutter to make quick rectangles.
When they were not crisping as quickly as I thought homemade saltine crackers should, I bumped up the heat on the oven to 425 degrees. Those crackers were perfect!