I love these. Full credit goes to http://nourishedkitchen.com/homemade-crackers/ for this recipe. She has lots of great stuff on her website check it out!
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.