In these tough times, we've all got to do our part by staying home. And while you're home... why not bake!

Growing up in India, my dad always used to eat these spicy crackers (or biscuits as they call them on the other side of the pond) seasoned with oregano seeds and chili flakes.

Since I'm at home... I've been baking lots and lots of sourdough recently. The part of tending to sourdough that has always bothered me is that we tend to throw out about 80% of the starter each time you need to feed it! That's a lot of potential tanginess that I'm missing in my life. So I went in search of what to do with my sourdough discard and one recipe that has become a favorite in my family is sourdough crackers!!!

I've included both a sourdough and non-sourdough recipe in case you just want to make crackers and don't have any sourdough discard lying around.

Spicy Sourdough Crackers

Prep Time: 20 min

Cook Time: 20-25 minutes


  • 1 cup flour (I use either chakki atta or wheat flour)
  • 1 cup sourdough starter, unfed/discard (Don't have sourdough starter? Use 2 cups of flour and 1 cup water instead!)
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1 tbsp chili flakes
  • 1 tbsp oregano seeds
  • 1 tbsp pepper
  • oil, for brushing
  • sea salt (or himalayan pink salt) to sprinkle on top  


  1. Mix together all the main ingredients until it comes together as a smooth and cohesive dough.
  2. Divide the dough in half and quickly shape each of them into a small rectangular blob. Wrap with plastic wrap and refrigerate for a minimum of 30 minutes. You can leave the dough in the fridge for up to 24 hours.
  3. Preheat the oven to 350°F.
  4. Lightly flour your working surface and roll out each piece of dough to about 1/8 -  1/16inch thick slabs.
  5. Transfer the rolled out dough onto a baking sheet with parchment paper.
  6. Lightly brush the dough with oil, sprinkle with sea salt (or whatever other coarse salt of your choice).
  7. Cut the dough into squares (I use a pizza cutter which makes this a lot easier).
  8. Poke each cracker a few times with a fork so that it doesn't puff up too much in the oven.
  9. Bake the crackers for 20-25 minutes until the crackers are starting to brown along the edges. The crackers on the edge tend to bake faster, so I'd start checking on the crackers every now and then after 15 minutes. You might need to rotate your baking sheet if the crackers aren't baking evenly.
  10. Remove the crackers from the oven when the edges have fully browned and transfer them to a cooling rack.
  11. You can store these at room temperature for up to a week or freeze them for longer (mine barely last a few hours!).