How to make Italian Sourdough Crackers

Step 1

In a bowl, combine flour, semolina, salt, oregano, half of the fennel seeds and black pepper.

Step 2

Next, add the olive oil and sourdough starter.

Step 3

Knead the dough for 5 minutes until smooth and elastic.

Step 4

Now, roll out the dough between two sheets of baking paper into a rectangle.

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Step 5

Make sure the dough slab is no more than 2-3 mm thick.

Step 6

Next, brush the surface with water and sprinkle with the remaining seeds, pressing them down into the dough.

Step 7

Cut 6 cm x 6 cm (2.5 in x 2.5 in) squares, prick them with a fork, and bake them for 50 minutes at 160 °C (320 °F).

Step 8

Transfer the crackers onto a rack and leave them to cool down completely and harden.

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