Desem crackers

I thought I'd try and explain how we make the desem crackers. Usually we make these when we have enough time to do all the rolling out, and when we don't want to eat the real desem bread. After feeding the starter we are still left with a hunk of dough that needs to be used. So we make this dough into crackers.

I usually end up popping the dough in the 'fridge to sit for  a few days. This allows the flavor to ripen. Then I take it out, knead it well. Roll it out as thin as you can! Really, really thin. Spread it with some oil, sprinkle it with salt and spices, or garlic powder and cut it into shapes or rectangles. Place on a cookie sheet and bake at 400* until it begins to get golden brown and crispy. The flavor is so yummy!

It goes well with cream cheese, or hummus, or other bean dips. Or as a plain snack, too.