Spelt Crackers

In these trying times, when it's harder to stretch the dough further and further^†, it helps to learn how to do things from scratch rather than going completely crackers^‡.

Particularly when party times beckon over the holidays.

They have a very rich wheaty flavor that can stand up to strong cheeses. You'll never go back to the commercial kind after you make these.

Of course, the CC being the CC made these into an assembly line with different toppings. You can whip up a batch for 40 people in less than 2 hours if you get your CC-Rhythm™ going.

Cost: roughly $1 for 40 crackers.

(Hat tip: Smitten Kitchen who got it from the New York Times Magazine.)

† Pun intended. Spelt flour is low in gluten.

‡ Sorry!

Ingredients

1/2 tsp salt
1 1/2 cups spelt flour
1 cup water

coarse sea salt
"stuff" for toppings (kalonji, poppy seeds, sesame seeds, etc.)

Recipe

Preheat the oven to 350°F.

Dissolve the salt in 1/2 cup water. Add the spelt flour and knead until a ball forms.

Roll the dough out on a cookie sheet into a 12"x17" square. Use a little flour to prevent it from sticking. Try and make it as thin as possible without breaking it.

Spray water all over the dough for a glossy finish. Add the coarse sea salt, and the toppings, and lightly press down with the rolling pin to secure it.

Prick all over with a fork. Score into cracker size segments with a knife to break it easily.

Bake it until it is golden (15-25 mins.) Check after 10 mins to make sure it doesn't burn.

Cool. Break apart. Store in a dry cool place.