Unleavened Sourdough Crackers Recipe

Method

Mixing: In a mixing bowl, combine the all-purpose flour, Miel Native powder, and salt. Add the olive oil and begin mixing on low speed. Gradually add the cold water until a very stiff, non-sticky dough comes together. Be careful not to add too much water. The dough should not be soft or tacky. Mix for only 3-5 minutes, just until all ingredients are incorporated. Do not develop the gluten like bread dough. 

Dough Resting: Wrap the stiff dough ball in plastic wrap or place it in a covered container. Let the dough rest at room temperature for at least 30-60 minutes. This step is crucial for relaxing the gluten, which will make the dough much easier to roll out thinly. 

Sheeting / Rolling: Divide the rested dough into 4-6 smaller, manageable portions. Working with one portion at a time (keeping the others covered), begin to flatten the dough. 

Using a Dough Sheeter: Pass the dough through the sheeter, progressively reducing the thickness until you achieve a very thin sheet (1-2 mm). 

By Hand: On a lightly floured surface, use a rolling pin to roll the dough out as thinly and evenly as possible. 

Cutting & Docking: Lay the thin dough sheet on a parchment-lined baking tray. Cut the dough into your desired cracker shapes (squares, rectangles, etc.) using a pizza cutter or a sharp knife. Dock the crackers thoroughly by pricking them all over with a fork. This prevents them from puffing up into bubbles during baking. (Optional) Lightly brush the surface with water or olive oil and sprinkle with your chosen toppings.  

Baking: Pre-heat your oven to 190°C (375°F). Bake for 10-15 minutes, or until the crackers are golden brown and crisp all the way through. Watch them very carefully, as thin crackers can burn quickly. If your oven has hotspots, you may need to rotate the tray halfway through baking. Remove the crackers from the oven and transfer them to a wire rack to cool completely. They will become even crisper as they cool. Store in an airtight container.