Preheat your oven to 350 degrees F. Pull out a large (12" x 17") cookie sheet and set aside. In a small bowl, dissolve 1/4 tsp of sea salt in the cold water. In a another bowl, measure out the spelt flour and then add the liquid. Stir until combined and then knead gently for a few minutes until the dough forms a smooth ball.

Generously flour a work surface. Flatten the dough gently with your hands and roll the dough out evenly but slightly smaller than the cookie sheet. Use as much flour as you need to prevent the dough from sticking to the sheet and the roller from sticking to the dough. Dust the dough with flour, fold in half, dust again, and fold in quarters. Gently pick up the dough and lay it out on the cookie sheet.

Using a fork, prick the dough all over to help prevent air pockets developing during baking. Using a spray bottle filled with water, spray the top of the dough so it is glossy and sprinkle the sesame and poppy seeds on top along with the course sea salt and freshly cracked black pepper. Score the dough into grids with a sharp knife or pastry roller.

Bake for 15 - 20 minutes until the dough is crisp and golden brown. Remove from the cookie sheet and let cool for a few minutes before breaking along the score lines.