Spelt Flour Crackers

With Jack only having two safe grains to eat, so far, I am pretty restricted on what I can buy from the supermarket. I did a bit of research today and found this extremely simple yet delicious recipe for Spelt Flour Crackers. The whole family tried them with hummus and cheese on the back deck in the warm sun this afternoon. They received a big thumbs up by all. I think next time I will try putting some finely chopped rosemary into the dough.


1/4 teaspoon salt
1/2 cup cold water
1 1/2 cups white spelt flour, plus more for flouring surface
Course sea salt or fennel seeds or caraway seeds


1. Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit. Dissolve the salt in the cold water. Stir in the spelt flour until combined. Knead the dough a few turns until a ball forms.
2. Flour the back of  a 12 by 17 inch biscuit tray and roll out the dough on top of it, using as much flour as needed to prevent sticking, until the dough covers the whole tray from edge to edge.
3. Using a spray bottle filled with water, spray the dough to give it a glossy finish.
4. Prick the dough all over with a fork. If you choose, sprinkle with salt or one of the seeds.
5. For neat crackers, score the dough into grids.
6. Bake until the dough is crisp and golden and snaps apart, 15 to 25 minutes. Start checking it after 10 minutes.
7. Break into pieces and serve with hummus or cheese.


Adapted from a recipe by Heidi Julavits published in the New York Times Magazine