Sourdough crackers, No refined flour or eggs or dairy

 Crackers are savory salty biscuits as opposed to cookies which are sweet. They usually have a sprinkling of dry herbs like rosemary or oregano. It can be eaten as such or with a topping of cheese, jam or peanut butter. The popular Indian brand of crackers is Krackjack. The crackers made by this recipe use wheat flour and not much oil. I tried preparing the crackers with 2 tablespoons of oil instead of the recommended 4 tablespoons and it still turned out crunchy and crispy. The only extra time other than the kneading and baking is 2 hours of refrigeration. This is required for the dough to set. Go ahead and give this uncomplicated recipe a try :-)

 

 

 

 

 

The elements...

Sourdough - 1 cup (227g)
Wheat flour - 1 cup (113g) + 1 Tbsp additional for dusting.
Salt - 1/2 tsp + additional for sprinkling on top
Olive oil - 4 Tbsp (57g) + 1 Tbsp for brushing

Oregano - 2 Tbsp (you can use any dried herbs)
Ground pepper - 2 tsp

 

Things required...

Glass bowl

Rolling pin

Baking sheet - 3

 

The method...

In a glass bowl, mix together starter, flour, salt, oil and oregano to make a smooth (not sticky) ball of dough.

 

 

 

 

 

 

Divide the dough into 3 parts. 

 

 

 

 

 

Take a baking sheet and press the dough with your fingers into a rectangular slab.

 

 

 Repeat for all. 

 

 

 

Cover the rectangular dough with baking paper and refrigerate for 2 hours until it becomes stiff.

Take out of fridge. Dust the dough and roller pin very lightly with flour. Roll each dough separately until its uniform and biscuit thick, not too thin or too thick.

With a pizza cutter, make biscuit like square markings. 

 

 

 

 

 

Prick each square with the tines of a fork. Brush with oil. Sprinkle salt (you can also sprinkle sesame or fennel seeds, or ground pepper instead).

Preheat oven to 180C. Bake for 25 minutes. The crackers at the edges will brown first. So they can be removed after 20 minutes. Get a charge out of the crackling biscuits!