📝 About This Recipe
Unlock the deep, nutty essence of antiquity with these handcrafted spelt crackers, a sophisticated alternative to store-bought snacks. Spelt, an ancient ancestor of modern wheat, lends a complex, toasted grain profile that pairs beautifully with aromatic rosemary and shimmering flakes of sea salt. These crackers are remarkably crisp, boasting a sturdy snap that makes them the ultimate vessel for artisanal cheeses and creamy charcuterie spreads.
🥗 Ingredients
Dry Base
- 2 cups Whole Grain Spelt Flour (finely ground for the best texture)
- 1/2 teaspoon Baking Powder (provides a slight lift and lightness)
- 1/2 teaspoon Fine Sea Salt (for the dough base)
- 1 teaspoon Granulated Sugar (to balance the earthiness of the grain)
Wet Ingredients
- 1/3 cup Extra Virgin Olive Oil (use a high-quality, fruity oil)
- 1/2 cup Filtered Water (room temperature; add more by the tablespoon if needed)
- 1 teaspoon Honey (optional, for a hint of floral sweetness)
Aromatics and Toppings
- 1 tablespoon Fresh Rosemary (very finely minced)
- 1/2 teaspoon Dried Thyme
- 1 tablespoon Maldon Sea Salt Flakes (for finishing)
- 1 teaspoon Black Sesame Seeds (for visual contrast)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats.
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2
In a large mixing bowl, whisk together the spelt flour, baking powder, fine sea salt, sugar, minced rosemary, and dried thyme until well combined.
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3
Make a well in the center of the dry ingredients and pour in the olive oil, honey, and most of the water.
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4
Using a sturdy spatula or your hands, gently mix the ingredients until a shaggy dough begins to form. If the dough feels too dry or crumbly, add the remaining water one tablespoon at a time.
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5
Turn the dough out onto a lightly floured surface and knead it gently for about 1-2 minutes until it becomes smooth and cohesive. Do not overwork, as spelt gluten is fragile.
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6
Divide the dough into two equal portions to make rolling easier.
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7
Place one portion of dough directly onto a sheet of parchment paper. Roll it out as thinly as possible—ideally about 1/16th of an inch. The thinner the dough, the crunchier the cracker.
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8
Lightly brush the surface of the rolled dough with a tiny bit of water or additional olive oil to help the toppings stick.
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9
Sprinkle the Maldon sea salt flakes and black sesame seeds evenly over the dough. Run the rolling pin over the top one last time to press the toppings into the dough.
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10
Using a pizza cutter or a sharp knife, cut the dough into your desired shapes—rectangles, squares, or rustic triangles.
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11
Prick each cracker 2-3 times with a fork (docking) to prevent them from puffing up too much in the oven.
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12
Slide the parchment paper onto the baking sheet. Repeat the process with the second half of the dough.
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13
Bake for 12-15 minutes, rotating the pans halfway through, until the edges are golden brown and the centers feel firm.
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14
Remove from the oven and let the crackers cool completely on the baking sheet. They will continue to crisp up as they cool.
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15
Once fully cooled, break them along the score lines and store in an airtight container for up to two weeks.
💡 Chef's Tips
For the ultimate crunch, ensure the dough is rolled thin enough to be almost translucent. Spelt flour contains less gluten than modern wheat; if the dough is too sticky, chill it for 20 minutes before rolling. Experiment with toppings like smoked paprika or garlic powder for different flavor profiles. If your crackers lose their snap after storage, pop them in a 300°F oven for 5 minutes to refresh them. Always use fresh herbs if possible, as the oils in fresh rosemary provide a much deeper aroma than dried.
🍽️ Serving Suggestions
Pair with a sharp aged Cheddar or a creamy wedge of Brie. Serve alongside a bowl of roasted red pepper hummus or whipped feta dip. Accompany with a crisp glass of Sauvignon Blanc or a dry hard cider. Include on a Mediterranean mezze platter with olives, dolmas, and grapes. Crush leftover crackers over a kale salad for a nutritious, nutty crouton alternative.