Learn how to make the best sourdough discard crackers with this easy recipe. You can roll the dough for these olive oil crackers with a rolling pin, though I prefer to use a pasta machine to do the job quickly.
Combine all the ingredients in a medium bowl. Use a Danish dough whisk or a wooden spoon to mix them well. The dough will be a little shaggy at first.
Knead the dough a few times to smooth it out, then shape it into a disk.
Cover the bowl in plastic wrap or place the disk of dough in a reusable sandwich bag.
Refrigerate the dough overnight or for up to 2 days.
Finishing
Preheat the oven to 350 °F (175 °C).
Roll out the dough until it is very thin. You can do this with a rolling pin between two sheets of parchment. I prefer to use a pasta roller to do the job, dividing the dough into 8 equal pieces and passing each piece through the machine from setting 1 to 4 until each forms a long, thin strip of dough.
If rolled out by hand on parchment, remove the top paper and transfer the parchment sheet with the dough to a sheet pan. If rolled out with a pasta roller, transfer the strips of dough to parchment paper-lined sheet pans.
Sprinkle the rolled out cracker dough generously with flaky salt and garnish with za'atar or your favourite spice blend.
Cut the dough into 1 inch squares using a pizza wheel.
Bake the crackers until golden brown. This takes about 20 minutes or so.
Let cool, then transfer to an airtight container to store for up to one month.