Sourdough Discard Crackers (Murukku Flavour)

A great way of using the sourdough discard for me is to make sourdough crackers. The crackers can last months if stored properly in an airtight container. I had some left over crackers from last December in the fridge and it still tasted fresh and crispy after nearly 4 months.

The crackers are crispy and the flavour is very close to "Murukku".

I also have other Sourdough Crackers recipes that you may like to try:

Crispy Sourdough Discard Cheese Crackers

Crispy Sourdough Discard Breadsticks

Multi Seeds Sourdough Crackers

Herbed Sourdough Discard Crackers

Sesame Sourdough Discard Crackers

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

RECIPE - SOURDOUGH DISCARD CRACKERS (MURUKKU FLAVOUR)

INGREDIENTS:

300g sourdough discard
75g extra virgin olive oil

180g all purpose flour

1 tsp sea salt
2 tsp baking powder

5 Tbsp fresh curry leaves, chopped

1 tsp cumin seeds

5 Tbsp white sesame seeds, toasted

Utensil:

2 baking trays

METHOD:

In a bowl of mixer, mix all ingredients with paddle attachment until all well combined. Shape into a ball and cover with cling film and rest for 30 minutes. I like to rest in the fridge so that the dough is not so soft. However, on the counter is fine too. You may also leave in the fridge overnight and bake the next day.
Preheat oven to 180C - 190C (top and bottom heat)
Cut 2 pieces of parchment paper that fit into your baking tray or use silicone baking mats.
Transfer the dough onto the counter top and divide into 16 portions. Shape each portion to a ball.
Work with one portion at a time. Flatten with rolling pin first. Dust the dough with enough flour. Flatten each dough by passing it through a pasta machine. Start with thickness no. 4. Dust the dough again and pass through thickness no. 2. Carefully transfer to the parchment paper. Cut with pizza cutter to your desired size.
Transfer the whole thing to the lined baking trays.
Bake at preheated oven for 10 - 12 minutes until lightly golden brown and crispy. Rotate the pan half way of baking if needed.
Transfer to a cooling rack and repeat baking with the rest of remaining dough.
Keep the crackers in an airtight container.

Notes:

Make sure to keep the dough well-floured to avoid sticking on the machine each time.
If you don't have pasta machine, use a rolling pin to roll it paper thin.