Ingredients for 2:
140 g sourdough discard
60 g flour
20 g EVO oil
20 g water
1 teaspoon nduja
Oregano (you decide the quantity according to your taste)
Time: 20 minutes + 30 minutes resting time
In a bowl, mix the ingredients (adding salt only at the end) and knead until you have a smooth ball.
Let it rest in the bowl for half an hour covering it with a plate. Turn on the oven, causing it to reach a temperature of 180 degrees.
Roll out the dough on between two sheets of baking paper with a rolling pin to a thickness of half an inch then divide it into squares with a pastry cutter.
Remove the top sheet of baking paper and, leaving the crackers on the bottom sheet of paper, move them to a baking sheet and bake at 180 degrees for 10 to 12 minutes.
Remove from the oven and let cool so you can easily separate the crackers. Store in a container with a lid to prevent them from getting air.
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