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
- 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!
Keyword crackers, sourdough, sourdough discard