spelt crackers

spelt crackers 5

I’ve had one of those weekends that make people say goofy things about how they need another weekend to recover from their weekend. I’m blaming the holidays, although not all of my extra projects are holiday-related. In particular, the dinner party I’m co-hosting on Thursday is dominating a lot of my kitchen time this week, since it’s on a weekday so everything I’m in charge of needs to be done in advance.

spelt crackers 1

But I still managed to squeeze in time to make these crackers – twice. Not only do they only have three ingredients – water, salt, and fancy flour – those ingredients don’t require any complicated steps. There’s no kneading and no resting, just a quick stir before the dough is ready to be rolled out.

spelt crackers 3

Twenty minutes in the oven and just like that, you have crackers. Crackers so good that Dave said, “These are homemade? But they’re just like real crackers!” Fresh crisp crackers, baked brie topped with roasted red peppers and garlic, and a glass of wine make the perfect break from weekend chores.

spelt crackers 7

One year ago: Comparison of 3 Bolognese Sauce recipes
Two years ago: Bourbon Pound Cake

Printer Friendly Recipe
Spelt Crackers (barely adapted from The New York Times Magazine via Smitten Kitchen)

4-6 servings

The original recipe calls for white spelt flour, but I don’t know what I used. In fact, I bought my spelt flour in the bulk section at the same time I bought barley flour, and I mixed them up and don’t know which I used. The crackers turned out great regardless.

I didn’t flour the pan generously enough the first time and had some issues with the dough and then the baked crackers sticking. I tried spraying the pan with oil the second time instead of flouring, which made rolling a lot easier, but the crackers weren’t as crisp. From now on, I’ll stick with flour but be sure to use plenty of it.

¼ teaspoon salt
½ cup water
1½ cups spelt flour, plus more for flouring surface
Coarse sea salt, dried onion bits, poppy seeds and sesame seeds, or a seed combination of your choice

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees.

2. Dissolve the salt in the water. Stir in the spelt flour until a ball forms.

3. Generously flour an overturned 12-by-17-inch cookie sheet and roll out the dough on top of it, using as much flour as needed to prevent sticking, until the dough covers the sheet from edge to edge. Using a spray bottle filled with water, spray the dough to give it a glossy finish. Prick the dough all over with a fork. If you choose, sprinkle with sea salt or seeds. For neat crackers, score the dough into grids.

4. Bake until the dough is crisp and golden, 15 to 25 minutes. Break into pieces and serve.

spelt crackers 4


  1. I haven’t had great success with crackers – made several times, only once I was reasonably satisfied with them.

    But I do love spelt flour, and your crackers look just like those from my dreams! I will try this recipe, hopefully this weekend Must pin it right away…

  2. I love how simple these are! And I love using spelt flour. I’ll try these for sure, can’t wait to think up my own combo for toppings, that’s the funnest part 😀

  3. These look so yummy! Cant wait to try! Thanks for sharing 🙂

  4. ashlee says:

    looks good.. and easy enough to make on a snowy day such as today. i know you said you lived in southern new mexico, did you get snow? alamogordo is covered in snow 😀

  5. bridget says:

    ashlee – Yup, there’s snow on the ground! I was all excited for a few days of real winter weather until I realized that it meant I’d have to scrape ice off my windshield. 🙂

  6. Hello, I was wondering if I could get a question answered. On a very rare occasion the spelt crackers that we bake come out smelling bad “a stinky smell” I was wondering if someone could help me figure out if it possibly could be the soy bean oil or spelt that is causing this? Thank you

  7. bridget says:

    Jake – It’s more likely to be from the spelt. Whole grains can spoil quickly, especially if they’re not refrigerated. It’s also possible that your oil is picking up “off” flavors from its surroundings if it isn’t sealed, but this seems less likely to me.