Artisan Spelt Crackers



Artisan Spelt Crackers


Anjali requested this recipe. An absolutely lovely homemade cracker. Beats anything you can buy. Impress guests by whipping them up, cracking them into various size pieces and serving with a dip or soft cheese. Goat chèvre is especially nice.

Makes 1 large cracker sheet.


1/4 teaspoon salt

3 tbsp oil

1 1/2 cups white spelt flour, plus more for flouring surfaceSome oil. 1/4 cup.

Coarse sea salt, dried onion bits, poppy seeds and sesame seeds, rosemary (for the everything bagel effect) or a seed combination of your choice

1. Preheat the oven to 350 degrees. Dissolve the salt in 1/2 cup of cold water. Add oil. Stir in the spelt flour until combined. Knead the dough a few turns until a ball forms.

2. Flour an overturned 12-by-17-inch cookie sheet and roll out the dough on top of it, using as much flour as needed to prevent sticking, until the dough covers the sheet from edge to edge. Do your best to get them as thin as possible, because the thicker parts become quite hard when baked. Using a spray bottle filled with water, spray the dough to give it a glossy finish. Prick the dough all over with a fork. If you choose, sprinkle with sea salt or seeds. For neat crackers, score the dough into grids.

3. Bake until the dough is crisp and golden and snaps apart, 20 to 35 minutes. (After 20 min mark, check every 10 minutes to make sure it does not overcook.) Break into pieces and serve.

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