100–200 ml ( ½ – 1 cup) regular flour for rolling the breads
caraway seeds, toasted and crushed
fennel seeds, toasted and crushed
sesame seeds, toasted
dried Rosemary, crushed
flaky sea salt
some olive oil to grease the baking tin
Warm the yogurt with the water to 37°C (100°F). Dissolve the yeast in some of the warm yogurt mixture. Add the rest of the liquid and blend in honey and rye flour. The dough will be quite sticky.
Cover the bowl and keep at room temperature in a draft-free area overnight or for at least 6 hours.
When the dough is ready, work in the regular flour. Continue to work the dough on the counter top until the dough is smooth. Preheat the oven to 225°C (435°F).
Divide the dough into 15-20 equal parts.
With your fingers sprinkle either caraway, fennel, sesame, rosemary together with flaky sea salt over each part and roll them into balls.
Use a rolling pin and some regular flour to roll out every ball of dough very thinly. Using a cookie cutter or a sharp knife, cut into approximately 5 cm (2 inch) shapes.
Place as many as you can fit on a baking tin greased with olive oil. Bake the crackers immediately for about 8-10 minutes in the middle of the oven. Depending on your oven you may have to turn them over to get a nice all around color. Repeat until all your dough is rolled out.
When finished let the crackers cool on an oven rack or a clean table. Keep the crackers in sealed containers.