Homemade Yogurt & Spelt Crackers

This is a wonderfully simple cracker recipe that I found at Nourished Kitchen. 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.

Ingredients:
3 cups whole grain spelt flour, plus extra for flouring the counter
1 teaspoon unrefined sea salt
1 cup full fat yogurt (try making raw milk yogurt)
1/2 cup butter, softened, plus 2 tablespoons melted butter (see sources)

Equipment:
stand mixer equipped with a dough hook
mixing bowl
tea cloth
rolling pin
biscuit cutter, sharp knife or pizza cutter
baking stone, preferably, or baking sheet
fork

Method:
1.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.
2.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.
3.Once the dough has rested overnight or up to a full day, preheat the oven to 450 F.
4.Knead one-half cup softened butter into the dough, then divide the it into four separate balls to make rolling it more manageable.
5.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.
6.Brush each unbaked cracker with melted butter, prick with the tines of a fork to prevent puffing and bake until brown and crispy, about six or seven minutes.

YIELD: about 120 crackers (which isn’t as much as you think it is!)

TIME: about 20 minutes (active time), 12 to 24 hours (soaking period for the dough), seven minutes (baking time for each batch)

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