500 g water (½ liter or 17.6 oz)
Scant 3 dl (1¼ c.) sesame seeds
12 g (2 tsp) salt
Just over 800 g (6¾ c.) whole grain spelt flour
Preheat the oven to 175° C (350°C) (for convection oven). In a bowl place the water and sesame seeds. It is important to weigh the water so that it is exactly 500 g (17.6 oz). Add the salt and flour and quickly mix to make a firm dough. The dough will be slightly sticky.
Flour a baking surface and take a piece of dough about the size of the palm of your hand. Roll it out very thin (1 mm) and place it on a baking sheet. While rolling the dough will need to be turned many times so that it doesn’t stick to the surface. Using a pizza cutter, cut the dough in nice size pieces.
Roll out one more lump of dough. Place both baking sheets in the oven and bake at least 7 minutes, but possibly longer depending on the type of oven. The crispbread should be hard and slightly bowed in the middle when you remove it from the oven. Continue with the remaining dough. Allow the crispbread to cool and then keep it in a well closed paper bag at normal rooms temperature.