This recipe comes from Jason French, chef and owner of Ned Ludd in Portland. Serve these crackers with Truffled White Bean Purée (recipe below).
Place the flour, spices and salt in a large mixing bowl. Mix the ingredients together.
Mix the yeast, sugar and water together and stir to dissolve the yeast and sugar. Allow to sit until the yeast activates.
Make a well in the flour, add the liquid and mix well. The dough should come together but still be slightly sticky.
Pour the dough on a well floured surface and knead 10-15 minutes adding flour as needed. Lightly oil another bowl and place the dough in the bowl. Cover with plastic wrap or a warm moist towel and allow to proof in a warm area. When the dough had doubled in size (1-2 hours), punch it down, and begin to cut the dough into 2 oz portions.
Roll each portion into a small ball and place on a well floured sheet pan. Cover and allow to rest. Roll out each ball and place on a floured surface and allow to rest, covered at least one half hour.
Bake the flat bread on a stone in the oven or on a preheated sheet pan in a 500 degree oven.
Remove, cool slightly and oil well. Season with salt, more spices if desired and bake in a low oven until golden brown and crisp.
Serve with Truffled White Bean Purée.