Crispy Spelt Crackers with Poppy Seeds

Combine all ingredients for the dough in a bowl or on a work surface and knead thoroughly with your hands to form a smooth, elastic dough.

Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.

Preheat the oven to 180 °C (top/bottom heat). Roll out the dough on a lightly floured work surface to about 2 mm thin. Use only enough flour so that the dough does not stick. Cut out desired shapes or cut the dough into squares.