Rosemary & Thyme Sourdough Crackers with Chickpea Flour

5 from 1 vote

Savory and seasoned crackers that are crunchy and full of flavor!

Prep Time15

Cook Time20

Total Time35

Course: Appetizers

Servings:

Calories: 119kcal

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!

If you don’t have fresh herbs, you can use 2 TB dried (rosemary, sage, oregano, or thyme)