On the third day, there was Mount Zero Za'atar. This spice combination features an Australian twist on this classic blend. Great for dipping bread and olive oil, or in recipes wherever you would use Za'atar. For some extra special cheese boards this summer though, we've got this receipe for you from the team at Mount Zero - written for them by Maaryasha Werdiger of Zelda Bakery in Melbourne.
Makes about 40 small crackers
1 cup plain flour (160g)*
1 cup wholemeal flour (160g)
1 cup water (200ml)
2 tsp Mount Zero Pink Lake Salt (10g)
2 tbsp Mount Zero Arbequina Extra Virgin Olive Oil
1 tbsp Mount Zero Sunshine Honey
2 tbsp Mount Zero Australian style Za’taar
Extra Mount Zero Pink Lake Salt, for sprinkling
Mix flour, salt, water, oil and honey together in a bowl until it comes together and forms a dough-like ball. It should not be sticky, but not dry.
Add water if you struggle to get all the flour mixed in with the liquid.
Cover the dough in oil, then cover in glad wrap and set aside in the fridge to rest for a minimum 30 minutes, maximum a day.
Once rested, flour your bench top, take the dough out of the fridge and on to the bench. Start rolling it thin 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 it is thin, brush the top with olive oil, sprinkle the za’taar and extra salt all over the crackers; not too much though.
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.
I sprinkle polenta on the paper for extra crunch but you don’t need to.
Bake for 10-15 min on 180C. Smaller and thinner crackers will cook faster than thicker or bigger crackers, so adjust baking time accordingly. Enjoy!
They last in a container for a couple days but if they go soft, just crisp them back up in the oven!
* you can use sourdough starter discard instead of the water and a cup of flour