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Flaky, tender, crispy – these homemade crackers take little effort; however, they’re prepared first by soaking whole grain spelt flour in fresh yogurt which both tenderizes the flour and improves its nutritive qualities. Consider adding dried herbs to the dough for a variation in flavor.
3 cups whole grain spelt flour
1 teaspoon unrefined sea salt
1 cup full-fat yogurt (try making raw milk yogurt)
1/2 cup butter (plus 2 tablespoons melted butter)
Stir three cups whole grain spelt flour and one teaspoon unrefined sea salt with one cup full fat yogurt 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 center 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 degrees Fahrenheit until brown and crispy, about six or seven minutes.