Please enter the email you’re using for this account.
Parve
Medium
7 Hours
Diets 
Chaya Suri Leitner of Spice and Zest Shares her Cracked up Secrets Yields 100 crackers
1 cup flour (any flour will work for this recipe; my favorite is Shibolim Whole Spelt or whole wheat)
1 cup sourdough starter (can be discarded)
1/4 cup oil
za’atar
salt
smoked salt
garlic
sesame seeds
everything bagel topping
herbs
Mix flour, starter, and oil until combined into a dough.
Cover the bowl and leave out at room temperature for six to eight hours.
Roll out the dough on a baking mat or Gefen Parchment Paper until thin.
Sprinkle za’atar (or toppings of your choice) over the dough and roll it in. Cut the dough into squares.
Bake at 400 degrees Fahrenheit for 15-20 minutes, until crackers are brown and crispy.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
like this for discard use and its sooo good