Spelt is an ancient grain with a slightly sweet, nutty flavor. It gives these crackers a beautiful rustic quality and richer flavor than wheat. The crackers are delicate and tender and topped with tiny seeds—caraway, flax, and poppy seeds are delicious here, but avoid large or heavier seeds such as pepitas, which have trouble sticking to the dough. Serve them with a bowl of hot soup or on a charcuterie board with good cheeses and cured meats.
You start by mixing the flour and yogurt and allowing it to rest at room temperature. This process allows the flour to hydrate fully and creates a super tender crumb. While you can cut the crackers into uniform shapes before baking, rolling the dough into one super-thin sheet and then breaking it apart after baking is easier, and results in a beautiful, rustic cracker.
