Rosemary & Thyme Sourdough Crackers with Chickpea Flour
- 1 cup chickpea flour
- 1 cup sourdough starter
- ¼ cup olive oil or coconut oil
- ½ tsp sea salt
- ¼ cup fresh chopped rosemary
- 1 TB dried thyme
- *Olive oil for brushing crackers before baking
- *Coarse sea salt for sprinkling on top
- Mix flour, starter, oil, salt, and herbs to make a smooth cohesive dough.
- Knead until it is combined well, and the dough forms a smooth ball.
- Divide the dough in half and shape each one into a small rectangular slab.
- Cover dough with a bread towel or plastic wrap.
- Refrigerate for 30 minutes, or until the dough is firm.
- Preheat the oven to 350°F.
- If you have a silpat, you can use it instead of parchment paper. It doesn't need flour.
- Very lightly flour a piece of parchment, a rolling pin, and the top of the dough.
- Working with one piece at a time, roll the dough to as thin as you would like it.
- Repeat with the other half of the dough.
- Transfer the dough on the silpat or parchment paper onto 2 baking sheets.
- Lightly brush the dough with oil and sprinkle salt over the crackers.
- Cut the dough into small squares (a pizza wheel works great here).
- Bake the crackers for 20-25 minutes, until the squares start to brown on the edges. Watch it closely as it can burn quickly.
- Halfway through, reverse the baking sheets, both top to bottom, and front to back.
- When done, remove crackers from the oven and transfer to a cooling rack.
- Let cool completely before breaking the crackers up.
- Store crackers in an airtight container at room temperature or freeze for longer storage.
- Enjoy these tasty crackers with your favorite toppings!