Prep Time: 10 minCook Time: 20 minTotal Time: 30 mins
300 grams Sourdough Starter Discard (Mine is about 50% hydration)
75 grams All Purpose Flour
75 grams Semolina Flour
1/2 teaspoon Fine Table Salt
2 teaspoons Instant Yeast
55 milliliters Butter, melted (Or oil, but butter is better)
Black sesame seeds
White sesame seeds
Large crystal salt
Dry diced onion
Dry diced garlic
Combine all ingredients in a medium bowl and mix until the dough comes together. It will be quite loose and pliable but not too sticky due to the butter content.
If the dough seems too wet, then add a little more flour until it holds together in a ball and stops being gloopy, the wetter your starter the more flour you may need..
Wrap the dough in plastic wrap and flatten into a thick rectangle.
Refrigerate overnight or up to 48 hours
Divide the dough in two then on parchment paper, roll out the dough as thin as you can make it in an even layer.
Once you have it in a thin layer, I like to transfer the parchment(with the dough) to a baking sheet.
Sprinkle your toppings liberally over the dough and pat in gently so it sticks, make .
Then with a knife or pizza cutter, cut the dough into small squares or your desired shape.
Bake for 15 - 20 minutes, until the crackers are dry and just starting to get golden brown. (depending how even your oven, and dough rolling, is, you may need to pull a few of the thinnest crackers out and let the thicker ones go a few minutes more, no worries, just use a spatula to rescue any of them that are browning before the rest)
Remove, let cool and enjoy!
These are required to hang out in the fridge overnight, but are so worth the wait! They store nicely in an airtight container for at least a week.