Rustic Sourdough Pita Crisps

These layered sourdough crackers reminds me a lot of Pita, hence, instead of just calling them Rustic Sourdough Crackers, I thought it was more fitting to go with Rustic Sourdough Pita Crisps.

I love making these since they are so easy and quick to make. Two of my favorite ways to eat them: with hummus, and on a charcuterie board!

rustic sourdough discard crackers
rustic sourdough discard crackers

Looking for more sourdough discard recipes? Check these out:

Rustic Pita Crisps

Crunchy layered crisps made with sourdough discard. Perfect for eating with hummus or paired with ingredients on a cheese board.
Course: Appetizer, Side Dish, Snack
Keyword: crackers, sourdough, sourdough discard
Servings: 1 half sheet


  • baking mat
  • Rolling Pin


  • 100 g sourdough discard
  • 1/2 tbsp olive oil
  • 1/4 tsp salt
  • 45 g all purpose flour
  • 1/8 tsp baking soda
  • sesame seeds optional


  • Preheat the oven to 350F.
  • Mix together sourdough discard, olive oil and salt. Add baking soda and flour and combine until a dough forms.
  • Lightly knead the dough and roll it out into a long rectangle. Fold the dough over itself into thirds and roll out it out again. Repeat the folding.
  • Transfer the dough onto a baking mat and roll it out as thin as possible. Using a fork, poke holes all over. At this point, you can cut the crackers to your desired size. For a more rustic look, bake as is and break up the crackers once it is done and has cooled.
  • Brush the top with water and sprinkle with sesame seeds (optional) and bake for 12-15 minutes or until the crackers have puffed up and turned golden brown. Let cool and enjoy!

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