INGREDIENTS:
1 cup unfed sourdough discard
1 cup rye flour
1/4 cup butter or ghee
~2 tbsp rosemary, za'atar, nutritional yeast, or other desired spice blend (optional)
1/2 tsp fine sea salt
Coarse sea salt for finishing
Olive oil for finishing
Melt butter or ghee and mix all ingredients (except coarse finishing salt) together. Mix to combine and then knead until it forms a smooth ball. The dough should be thick and remind you of pastry dough. Divide dough in half and refrigerate for 1-2 hours.
Preheat your oven to 350 F and get out two baking sheets.