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.
Working on parchment paper or baking mats, roll out each piece into an oblong rectangle using a rolling pin. Roll them out as thinly as possible. Alternatively, to get really thin and consistent crackers, use a pasta roller. (Roll the dough through the pasta roller to #5 thickness and then transfer to a parchment lined baking sheet). Using a pizza cutter or pastry wheel, cut into desired cracker shapes.
Brush lightly with olive oil; sprinkle with coarse sea salt. Bake for 12 to 18 minutes or until lightly golden brown and crispy.
Let cool, then transfer crackers to a cooling rack. Crackers will keep in an airtight container at room temperature for up to one week.
