i'd rather be baking

While setting up the new house, inexplicable bursts of domesticity have engulfed me. I can’t help it; I spent Friday night reading through a ridiculous amount of The Joy of Cooking. I’m not sure if it’s the comfort of unearthing things like curtains and cozy rugs or the fact that winter seems to be stretching on forever (I know, it’s still only January), but all I really want to do is bake and decorate.

I’ve had this recipe from the inimitable Smitten Kitchen mentally earmarked for a very long time, and even bought the necessary spelt flour quite some time ago. For some reason, after emptying eleventy-billion boxes, making crackers suddenly sounded like an awesome thing to do.

I know what you must be thinking: she’s finally gone off the deep end. I’m not going to argue that one; it’s entirely possible. But hear me out! These are so easy it’s kind of ridiculous. They’re completely perfect for things like our favorite snack food, spinach dip, and the best part is that you know exactly what you’re eating. How often does that happen with crackers? Here you have flour, water, salt, and the seasonings of your choice. No weird chemicals, preservatives you can’t pronounce, or uncanny amounts of fat. Take ten minutes to roll them out, pop them in the oven and before you know it you’ll have a perfect base for dips, deli meat and cheese, or just about anything else you like. Now if you’ll excuse me, I need to make another batch.

Spelt Crackers
Smitten Kitchen

Okay, I’ll admit that I wasn’t familiar with spelt flour before this either, but you can most likely find it at your local health food store, farmers’ co-op, or gourmet grocer. It’s not as uncommon as you might think. Also, it’s great for those with wheat allergies!

Makes 1 large cracker sheet

1/4 teaspoon salt
1/2 cup cold water
1 1/2 cups white spelt flour, plus more for flouring surface
Seasonings of your choice (I used a handful of Herbs de Provence; Smitten Kitchen recommends coarse sea salt, dried onion bits, poppy seeds and sesame seeds)

1. Preheat the oven to 350°F. Dissolve the salt in the water, and stir in the spelt flour until combined. Knead the dough just a little until a ball forms.

2. Overturn a 12-by-17-inch cookie sheet (or the largest one you have), and flour liberally. 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. Try to roll it out as thinly as possible, because the thicker parts become quite hard when baked. 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.

3. Bake until the dough is crisp and golden and snaps apart, 15 to 25 minutes. (Check after 10 minutes, to make sure it does not overcook, and every five minutes thereafter.) Break into pieces and serve.