Spelt is an ancient grain with a slightly sweet, nutty flavor. It gives these crackers a beautiful rustic quality and richer flavor than wheat. The crackers are delicate and tender and topped with tiny seeds—caraway, flax, and poppy seeds are delicious here, but avoid large or heavier seeds such as pepitas, which have trouble sticking to the dough. Serve them with a bowl of hot soup or on a charcuterie board with good cheeses and cured meats.
You start by mixing the flour and yogurt and allowing it to rest at room temperature. This process allows the flour to hydrate fully and creates a super tender crumb. While you can cut the crackers into uniform shapes before baking, rolling the dough into one super-thin sheet and then breaking it apart after baking is easier, and results in a beautiful, rustic cracker.
- 1 1/2 cups whole-grain spelt flour
- 1/2 teaspoon fine sea salt
- 3/4 cup full-fat plain yogurt
- 1/4 cup salted butter, softened
- 2 tablespoons melted butter
- 2 tablespoons mixed seeds, such as caraway, flax, nigella, and poppy seeds
Place the dough in a mixing bowl and cover it with a tight-fitting lid or plastic wrap. Let it rest at room temperature overnight or up to 12 hours.
Heat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
Flour your working surface and your rolling pin. Working in batches, place one ball of dough into the center of your work surface and roll it to 1/8-inch thick. You can be less fussy about the shape, as you’ll break the crackers apart after they bake. Gently lift the dough off of your counter and place it on the prepared baking sheet.
Brush the dough with melted butter, prick all over with the tines of a fork to prevent puffing, and sprinkle with the mixed seeds. Bake until golden brown and crispy, about 8 minutes.
Repeat with the remaining dough.
Allow the crackers to cool completely, then break apart into 2-inch pieces and serve. Store leftovers in a tightly sealed container at room temperature for up to 1 week.
