Spelt Crackers (base recipe)
Spelt works almost just like wheat flour in recipes but you may find that you need less water. I make a batch of crackers a few times a week switching up the seasonings and I have yet to make a batch that I haven't loved. Lesson- it's hard to screw these crackers up and the options are endless! I tend to do a few batches of crackers for dips and others for munching. The difference is how thin you roll the dough, thicker crackers are much better for dips and holding cheese. Some seasoning combinations to try are, Rosemary or Tarragon and Black Pepper, Tarragon and Smoked Paprika, Rosemary and Garlic, Chives, Garlic and Cheddar...
- 2 cups spelt flour
- 1 1/2 tsp unrefined sea salt
- 1 tsp baking powder
- herbs and seasoning of choice
- 1/4 cup extra virgin olive oil
- ~3/4 -1 cup water
- Preheat oven to 375. Combine all dry ingredients then add in olive oil and slowly add in water until mixture is no longer dry and you can form the dough into a ball. Roll the dough out on parchment paper (either between two pieces or with a floured rolling pin). I usually divide my dough in 2 in order to get it as thin as I like my crackers to be. This will take experimentation on your part, but you can reference my other cracker post which has a picture of the rolled out dough.
- Cut the dough into your desired size of crackers. Feel free to do different shapes. And bake from 20-35 minutes (all depends on the thickness). Pull the crackers out just as they are starting to crisp up as they will continue to crisp once out of the oven. I will pull individual ones out at different times and test if they crisp up to the level I like before pulling the entire tray out.