Like many children her age, my 2 year old seems to live on crackers. Both my girls did at this age. I was tired of just passing out the soda crackers, I wanted to make sure that if this was all she wanted to eat, that they were as healthy as humanly possible. So I mixed up a variation of NT’s yogurt dough and made some crackers. I was mostly experimenting so I’ll show you what I did and then tell you what I would do differently next time.
EDITED Jan 12/09: These tend to get soft as they cool, transfer crackers to a dehydrator and dry them a while and they will crisp right up. I like to leave half the batch soft for the baby and crisp up the other half for the rest of us.
Step one:
I put 1 cup each butter and kefir in my kitchen aid. I whipped that together then using the dough hook mixed in 3 and a half cups of whole wheat all purpose flour (next time I want to use freshly ground soft wheat). Then I set this in a covered glass bowl in a warm spot for about 20 hours.
Step two:
I uncovered the dough and kneaded in about 1/2 tsp of sea salt. Then I divided it in half.
For the first half I kneaded in a little white flour as it was very moist, then I rolled it out VERY thin, sprinkled with more sea salt and cut into crackers and pricked with a fork.
I transferred these to an ungreased baking sheet (I would have preferred to use stoneware, but mine broke 
) and baked at 400 degrees F for 8 minutes, they were just starting to brown around the edges. I moved them right away to a cooking rack.
These ended up just like commercial wheat thins! They were crispy and just BEG to be spread with some herbed cream cheese or some liverwurst! (NT’s chicken liver pate would be sheer bliss!)
These were wonderful, but not quite what I was looking for for 2 yo, I wanted something a little softer and easier to eat. So for the other half I kneaded in 1/2 tsp aluminum free baking powder (baking soda would have been fine too) and I rolled them out much thicker.
I sprinkled them with sea salt and baked them for 12 minutes, again until they were just beginning to brown. They ended up rising a lot.
They were very soft, almost bread like. More like a thin biscuit than a thick cracker. But they taste good and I think 2yo will be able to eat them easily enough.
I think a combination of the two methods would produce the results I had in mind. Adding the leavening to the mix and rolling VERY thin. I think this would produce something very similar to the soda crackers you buy in the store. I’ll try that next time (and I’ll also make a whole batch of the wheat thins again! Delicious! Maybe I’ll add some herbs or dehydrated veggies!)
EDITED Jan 12/09: I added some ground roasted sesame seeds last time and they were just delicious!
