Ingredients
- 1 cup sourdough discard
- 1 cup whole wheat flour
- 2 tbsp olive oil or melted butter
- 1/2 tsp salt
- 1/2 tsp dried herbs (oregano/thyme/rosemary)
- 2–3 tbsp water (if needed)
- Extra salt for topping
👩🍳 Step-by-Step Instructions
- Make the dough
In a bowl, mix sourdough discard, whole wheat flour, oil, salt, and herbs. Mix until it forms a dough. - Adjust texture
If the dough feels dry, add a little water. It should be soft but not sticky. - Rest the dough
Cover and let it rest for 15–20 minutes. - Roll it thin
Roll the dough very thin on a floured surface (the thinner, the crispier). - Cut into shapes
Use a knife or pizza cutter to cut into small squares or rectangles. - Add toppings
Place on a baking tray, prick with a fork, and sprinkle salt on top. - Bake
Bake at 180°C (350°F) for 12–18 minutes or until golden and crisp. - Cool & serve
Let them cool completely—they’ll get crunchier as they cool.
🌟 Tips
- Add sesame seeds or chili flakes for extra flavor
- Store in an airtight container to keep them crispy
- Perfect with dips, cheese, or tea snacks
Enjoy your homemade crunchy crackers! 😋🥨
