Sourdough Za’atar Crackers

Za’atar Sourdough Crackers fresh from the oven.

With all the sourdough making happening thanks to Covid there is sourdough starter discard. This uses that. Actually, I’ve been known to up my sourdough starter so I can have extra discard to make the crackers. I’ve done these with Rosemary and Pink Sea Salt but what you see pictured is Za’atar seasoned crackers. I’m going to make Paprika ones next, which I imagine will be a lovely pink color.

The dough, before rolling. Should feel like pasta dough, ish.

Recipe

150 g sourdough starter (mine is mostly AP flour but the occasional whole wheat hit)

150 g All Purpose flour

10 g sea salt

25 g olive oil

15 g Za’atar seasoning or other seasoning

up to 2 tablespoons water-depends on how wet your starter is

More olive oil, salt and seasoning for topping

The babies all rolled out and waiting to go into the oven

In the bowl of the mixer combine the starter, flour, salt, olive oil and seasoning. Stir with paddle attachment. Add water enough for it to come together in a ball. Wrap the ball in plastic and rest for 30 minutes.

Using a pasta roller process the dough from the highest setting to 6. Fold the dough over on itself a few times to make it laminated around the 3 or 4 setting. Lay on parchment line cookie sheets. Poke with a fork, brush on oil, sprinkle salt and seasoning. Bake 15-18 minutes at 350. Cool completely, break apart and enjoy.

You can hand roll them as well. Go as skinny as you can manage and bake as directed above.