As I was kindly reminded on twitter, I missed yesterday's "You Should Make" post (because I was excited about finishing my patchwork pillows and wanted to share!) so you're going to get one today and two tomorrow to make up for it!

Okay, crackers. Sure they might seem boring or not worth making, but that's just nonsense because they require three ingredients: water, flour and salt. You can dress them up (like Deb of the smittenkitchen did with her Everything Crackers, pictured here) but I actually like them most with just coarse salt. When I make them, I invariably don't roll the dough out entirely evenly, so I wind up with some crackers that are crunchy, some that are chewy and some that are a pleasant combination of both. It's sort of like a grab bag—but one that doesn't come packaged in a box.

I like them with cheese, with soup, or almond butter, though they are quite flavorful on their own.

Spelt Crackers
from the smittenkitchen and originally from this NYT magazine story which has a how-to video and everything!
Makes 1 large cracker sheet

1/4 teaspoon salt
1 1/2 cups white spelt flour, plus more for flouring surface
Coarse sea salt, dried onion bits, poppy seeds and sesame seeds (for the everything bagel effect) or a seed combination of your choice

1. Preheat the oven to 350 degrees. Dissolve the salt in 1/2 cup of cold water. Stir in the spelt flour until combined. Knead the dough a few turns until a ball forms.

2. 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. Do your best to get them as thin 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.) Break into pieces and eat.

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