Flour and Water Wafers

Introduction

With 2 cups of flour, 1 cup of water, and a 450°F oven, you get 16 thin wafers with a dry, crisp texture. The dough is straightforward, and the short bake makes this practical when you need a plain bread-style wafer for serving alongside soups, spreads, or simple meals.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 6 minutes
• Total Time: 26 minutes
• Servings: 8

Ingredients

• 1 cup (240 ml) water
• 2 cups (480 ml) all-purpose flour

Instructions

1. Preheat the oven to 450°F (230°C).
2. Knead together the water and flour in a bowl to get a smooth dough.
3. Divide the dough into 4 equally sized portions.
4. Divide each of the 4 equally sized portions into four smaller portions for a total of 16 portions.
5. Roll each of the 16 small portions into small balls.
6. Flatten each of the small portions into small, thin, flat disks. If desired, use a butter knife to cut a small cross onto each wafer.
7. Bake the wafers for 3 minutes.
8. Take the wafers out of the oven and flip them over using a spoon or chopstick.
9. Bake the wafers for another 3 minutes.
10. Take the wafers out of the oven and let them cool.

Variations

• Replace 1/2 cup of the all-purpose flour with whole wheat flour for a slightly denser wafer and a more earthy flavor.
• Roll the disks a little thinner if you want a crisper result, or slightly thicker if you want a firmer, more bread-like bite.
• Brush the flattened disks lightly with olive oil before baking to encourage more browning and a crisper surface.
• Sprinkle the tops with sesame seeds or dried herbs after flattening the dough for extra texture and a more savory finish.

Tips for Success

• Knead the water and flour until the dough looks smooth and even; rough, shaggy dough tends to bake unevenly.
• Keep the 16 portions as close in size as possible so the wafers finish baking at the same time.
• Flip the wafers promptly after the first 3 minutes so both sides dry out evenly.
• Let the wafers cool fully before storing them; they firm up more as steam escapes.

Storage and Reheating

Store the cooled wafers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, freeze them in a sealed freezer bag or airtight container for up to 1 month.

To reheat, place them on a baking sheet in a 300°F oven for 3 to 5 minutes until dry and crisp again. You can also use a toaster oven. A microwave will warm them, but it will not keep them crisp.

FAQ

Can you make these with whole wheat flour?

Yes. Replacing part of the all-purpose flour works best, because using all whole wheat flour makes the wafers heavier and less crisp.

How thin should the disks be?

Roll them thin enough that they look like small flat crackers rather than mini breads. If they are too thick, the centers stay dense instead of drying out.

Why do you flip the wafers halfway through?

Flipping exposes the second side to direct heat so the wafers dry and color more evenly. If you skip it, one side can stay softer.

Can you make the dough ahead of time?

Yes. You can knead the dough, cover it tightly, and refrigerate it for up to 24 hours before dividing and rolling.