za'atar wholemeal crackers
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Author:
Maaryasha Werdiger - Zelda Bakery
Servings
4
Ingredients
-
1 cup (160g) plain flour
-
1 cup (160g) wholemeal flour
-
1 cup (200ml) water
- 2 tsp Mount Zero Pink Lake Salt
- 2 tbsp Mount Zero Arbequina Extra Virgin Olive Oil
- 1 tbsp good quality bush honey
- 2 tbsp Mount Zero Australian style Za'atar
- Extra Mount Zero Pink Lake Salt, for sprinkling
Directions
Mix flour, salt, water, oil and honey together in a bowl until it comes together and forms a dough-like ball. The dough should feel firm and should not be sticky, or dry, and crumbly either. Add a little water if necessary.
Cover the dough in oil, then cover in glad wrap and set aside in the fridge to rest for minimum 30 minutes, maximum 1 day.
Preheat the oven to 180 degrees Celsius.
Once dough is rested, flour your benchtop, take the dough out of the fridge and onto the bench. Start rolling the dough out with a rolling pin, gently forming a thin rectangle. Roll it as thin as possible without tearing the dough. Add flour if you need to stop the rolling pin sticking.
Once rolled out thin, brush the top with olive oil, sprinkle the za'atar and extra salt all over the rolled out dough.
- Using a sharp knife or a pizza cutter, cut the dough into crackers the size and shape you like.
Transfer each cracker to a baking tray lined with baking paper spaced evenly.
Bake for 10-15 min in the oven. Smaller and thinner crackers will cook faster than thicker or bigger crackers, so adjust baking time accordingly.
Recipe Note
These last in a container for a couple of days but if they go soft, just crisp them back up in the oven! You can replace the cup of plain flour and water with a sourdough starter if desired.