Name: Crispy "Everything" Flatbreads
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 48 crackers
Ingredients: ¾ cup all-purpose flour; ¾ cup sprouted spelt flour; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 pinch cayenne pepper; ¼ teaspoon garlic powder, or to taste; ¼ teaspoon onion powder, or to taste; 1 tablespoon olive oil; ½ cup hot water, or as needed; 2 tablespoons poppy seeds, or to taste; 2 tablespoons sesame seeds, or to taste; 1 pinch fleur de sel (sea salt flakes)

Read the full recipe after the video.

Combine all-purpose flour and spelt flour in a bowl. Add salt, pepper, cayenne, garlic powder, and onion powder. Whisk until combined. Add olive oil and water. Stir mixture together with your fingers until a dough starts to come together; knead into a smooth ball.

Wrap dough in plastic wrap and let rest about 1 hour in the fridge or at room temperature.

Preheat the oven to 375 degrees F (190 degrees C).

Divide dough in half. Press and roll 1 half into a rectangle about 1/8-inch thick, sprinkling with flour as needed to prevent sticking. Transfer dough onto a silicone-lined baking sheet.

Lightly brush entire rectangle with a small amount of water. Sprinkle sesame seeds and poppy seeds all over; top with fleur de sel. Press topping gently into the dough before flipping over. Use a pizza cutter to slice dough lengthwise into strips, then diagonally into diamonds. Repeat rolling, topping, and cutting the remaining dough.

Bake in the preheated oven until golden brown and crispy, about 20 minutes.

Flip crackers over in their pans and let cool completely.

Chef's Notes:

Substitute any whole grain flour for the spelt flour and 1/2 teaspoon fine salt for kosher salt if desired.

Garlic/onion powder and granulated garlic/onion are the same thing, just ground to a different fineness, and they're interchangeable. Just make sure they're made with pure garlic and onion, and not a bunch of salt. Feel free to try this with freshly minced garlic and onions as well.

For a more rustic look, you can bake these uncut, and then once cooled, snap them into irregular shards.