Who’s even thinking of baking crackers in August? Not me, though this past week has been feeling more like fall. My mom, who couldn’t wait to get back to baking, took advantage of the cool weather and baked up a couple batches of cookies. Apparently that wasn’t enough to scratch the baking itch. Today she was talking about baking cheese crackers.
We actually tried these flatbread crackers months ago, back when I was searching for the best flatbread cracker recipe. I just realized I never posted a review. So here it is, while I’m thinking of it.
These 100% spelt crackers satisfy that “chippy” urge nutritiously. Throw some seeds on there for protein and even more nutrition. They’re just as good as the first seeded flatbread crackers we tried, if maybe a tad more flavorful because of the spelt. Try them both.
Original Recipe: Smitten Kitchen
1 1/2 cups white spelt flour, plus more for flouring surface
1/4 teaspoon salt
Whatever you like — Coarse sea salt, dried onion bits, poppy seeds, sesame seeds
Preheat oven to 350°. Dissolve the salt in 1/2 cup of cold water. Stir in the spelt flour until combined. Knead the dough a few turns until a ball forms.
2. Flour an overturned 12-by-17-inch cookie sheet and roll out the dough on top of it, using as much flour as needed to prevent sticking, until the dough covers the sheet from edge to edge. Do your best to get them as thin as possible, because the thicker parts become quite hard when baked. Using a spray bottle filled with water, spray the dough to give it a glossy finish. Prick the dough all over with a fork. If you choose, sprinkle with sea salt or seeds. For neat crackers, score the dough into grids.
3. Bake until the dough is crisp and golden and snaps apart, 15 to 25 minutes. (Check after 10 minutes to make sure it does not overcook.) Break into pieces and serve.