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!
Looking for more sourdough discard recipes? Check these out:
- Sourdough Discard Cheese Crackers
- Flakey Sourdough Discard Biscuits
- Sourdough Discard Spinach Tortillas
- Sourdough Discard Multipurpose Soft Bread Rolls (Tangzhong)
- Sourdough Discard Cong You Bing: Scallion Pancakes
Rustic Pita Crisps
Crunchy layered crisps made with sourdough discard. Perfect for eating with hummus or paired with ingredients on a cheese board.
Servings: 1 half sheet
Equipment
- baking mat
- Rolling Pin
Ingredients
- 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
Instructions
- 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!