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1
Combine whole wheat flour, bread flour, grits and salt in food processor; pulse to combine.
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2
Start processor and trickle in water slowly until it forms a ball.
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3
The amount of water will depend on how wet the grits were.
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4
Once it forms a ball, stop adding water and process until smooth and elastic.
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5
Place a pizza stone on the bottom of the oven (or the lowest rack if using electric) and preheat oven to 550F Divide dough into 12 pieces; keep unused pieces covered with plastic wrap or damp towel.
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6
Flour a work surface and roll first ball until it is very thin and roughly circular, about 8 inches in diameter.
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7
Brush off excess flour.
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8
Carefully place first sheet onto hot baking stone.
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9
Set timer for one minute.
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10
Flip cracker over after first minute; it should be somewhat stiff but still pale.
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11
Set timer for another minute and check cracker.
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12
It should be almost crisp enough, and possibly starting to color.
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13
Set timer for another minute and check cracker at intervals.
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14
Once it starts browning, it goes fast, so check time and use that to time remaining crackers.
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15
Repeat rolling and baking until all are done.
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16
Let each cracker cool on a rack before you begin stacking them.
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17
Store cooled crackers in covered container at room temperature.
