This is Peter Reinhart’s version of Wheat Thin crackers, which we buy a lot of in our house.
The recipe is in his Whole Grain Breads cookbook. This is the second batch I made. The first got so dark so quickly that I had to throw away half the batch. The second time I used sugar instead of honey and took the pan out of the oven early.
Mine came out thicker than Wheat Thins, but they taste surprisingly similar. They didn’t last long. Fortunately it’s easy to make another batch.