Za'atar Sourdough Crackers
Crispy, flavorful sourdough starter crackers seasoned with za’atar and made with a mix of white and spelt flour. An easy, delicious way to use up sourdough discard and create the perfect snack or cheese board addition.
Ingredients
- 50 g white flour
- 50 g spelt flour
- 25 g extra virgin olive oil
- ½ tsp salt
- 172 g sourdough starter/discard at 100% hydration
- 1-2 Tbsp za'atar
- pinch sea salt
Instructions
- In a stand mixer with the paddle attachment, mix the flour, spelt flour, oil, salt, and sourdough starter until combined.
- The dough is ready to use right away or you can cover and let proof for 1 to 2 hours at warm room temperature (74-76 degrees).
- Preheat the oven to 350°F and line two baking sheets with parchment paper and then move the parchment paper to your working surface to roll the dough directly on the paper.
- Lightly flour your working surface then lightly flour the dough before turning the dough onto the working surface.
- Divide the dough in half.
- Place one half on each piece of parchment paper then using a rolling pin, roll each dough half very thin (about 1/4 inch thick).
- Make sure to roll the dough evenly so the crackers bake evenly.
- Using a fluted pastry wheel (pizza wheel or chef's knife will also work) and cut into 1 1/2 inch squares then lightly brush water onto the crackers with a pastry brush and sprinkle with Za'atar seasoning and flaky sea salt.
- The crackers will puff during baking or you can dock the center of each square (using a fork poke, one hole in the center) if you prefer then thin and crispy.
- Transfer the parchment paper back to the baking sheets then bake for 10 minutes.
- Rotate the pans and switch racks and bake for 10 more minutes or until the crackers are brown and crispy.
- Let the crackers cool completely on the baking sheets.
- Store in airtight containers at room temperature (up to 1 week).
Notes
Recipe adapted from The Perfect Loaf.