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Spelt Seed Crispbreads


  • 175g white spelt flour
  • 125g wholemeal spelt flour
  • 1tsp dried yeast
  • 1tsp sugar
  • 25g semolina flour
  • 1tsp salt
  • 225ml warm water
  • 2tbsp olive oil
  • 100g mixed seeds (eg sesame, flax, sunflower, pumpkin)


  1. Mix the yeast and sugar with a spoonful of each of the white and wholemeal spelt flours and a little of the warm water and leave to ferment for 1-12 hours.
  2. Add all the other ingredients and knead. Leave to rise for at least an hour.
  3. Knead the seeds into it, then cut into pieces and roll out very flat, using semolina flour to stop it sticking. Dust baking trays with semolina flour and place the flattened dough onto it.
  4. Leave to relax for around an hour, then stretch each piece by hand and place in the oven.
  5. Bake at 160C for about 30 minutes until they are completely dry. Turn once during baking.
  6. Keep in airtight container. They are good with hummus.
  7. You can add chilli powder or garlic to the recipe for variations.


This is my own (tried and tested) adapted version of an Andrew Whitley recipe.