Sourdough crackers are the quintessential snack - thin, crispy, and addictive. Eat them as-is, dip them in healthy hummus, or smear them with soft ricotta cheese.
Keyword: Sourdough Crackers
Author: Natasha Minocha
3/4cupAll purpose flour
1 1/4cupSourdough starter discard
Combine both the flours, salt, paprika, olive oil, and sourdough starter discard in a large bowl.
Use a fork or your hands to bring all the ingredients together. Knead the dough for 2-3 minutes till you get a soft, pliable dough. The dough should not be sticky. If itis, add more flour. If it's too dry, add more discard or water.
Cover the dough with a damp kitchen towel and let it rest for 10-15 minutes.
Preheat your oven to 180C. Line a baking tray with silpat or parchment paper.
Divide the dough in half.
Using a rolling pin, roll out each dough into a large rectangle or circle. Don't worry if it's not perfectly shaped. Mine weren't !
Roll out dough as thinly and evenly as possible, about 1/16th of an inch.
Brush liberally with olive oil and sprinkle zataar on one rolled out sheet. And Italian seasoning on the other. You can use one or the other. Or whatever else you prefer to use. Sprinkle some sea salt.
Using a sharp knife, pizza cutter or a pastry cutter, cut into small squares. Or whatever shape you prefer.
Transfer the cut-out dough on to the prepared baking tray and bake for 20-25 minutes or until light golden brown. These will harden more as they cool.
Cool completely and serve with hummus or any dip of your choice. Enjoy!