Flaky, tender, crispy – these home-made crackers take little effort; however, they’re prepared first by soaking whole grain spelt flour in fresh yoghurt which both tenderizes the flour and improves its nutritive qualities. Consider adding dried herbs to the dough for a variation in flavour.
- Stir three cups whole grain spelt flour and one teaspoon unrefined sea salt with one cup full fat yoghurt in the bowl of a stand mixer equipped with a dough hook. Continue to process until the dough forms a smooth ball.
- Place the dough in a mixing bowl and cover it with a tea cloth. Leave the dough to rest at room temperature overnight and up to twenty-four hours.
- Once the dough has rested overnight or up to a full day, preheat the oven to 450 degrees Fahrenheit.
- Knead one-half cup softened butter into the dough, then divide the it into four separate balls to make rolling it more manageable.
- Flour your working surface and your rolling pin, place one ball of dough into the centre of your work surface and roll it to 1/8 inch.
- Cut the dough into rounds with a biscuit cutter, or into triangles or squares with a pizza cutter or sharp knife.
- Brush each unbaked cracker with melted butter, prick with the tines of a fork to prevent puffing and bake in an oven preheated to 450 F/ 230 C gas 8 until brown and crispy, about six or seven minutes.