Quickly toast 2 Tbsp. sesame seeds in a pan with 1 Tbsp. butter. Cool.
Whisk together: 2 c. Summers Sprouted Spelt Flour, 1/2-1 tsp. salt, 1 1/2 tsp. baking powder
Add in and knead lightly: 1/4 c. yogurt, scant 2/3 c. water, sesame seeds
Place 1/2 the dough on a greased cookie sheet and roll out to 1/8 inch thick. Cut into squares and prick with a fork.
Bake at 425 for 10 minutes or until crackers are just slightly browned. Overly browned crackers will taste burnt.
Repeat 'roll out' on 2nd cookie sheet.
Store in an air-tight container. To restore crispness, place in oven at 200 degrees for 10 minutes.