1cupsourdough discardor 1/2 cup flour mixed with 1/2 cup water and 1/4 tsp yeast
1/4cupunsalted butterroom temp
1/2tspsea salt
1cupdark rye flour
2tbspnigella seedsoptional
flaky sea salt for topping
Instructions
Combine ingredients other than the salt for sprinkling in a bowl. Mix into a mass and turn onto a floured counter top. Knead for a few minutes until it comes together into a smooth cohesive mass. Wrap tightly in plastic wrap and put into the fridge overnight.
Heat oven to 350. Divide dough into 8 pieces. Form each into a ball and then roll the ball on a well floured counter until very thin. Use flour as needed to keep from sticking. Cut a 1 1/2 inch hole out of the center using a cookie or biscuit cutter. Roll over with a kruskavel or prick all over with a fork. Sprinkle with coarse salt and press in gently.
Carefully place on a parchment lined baking sheet and bake until well browned and crisp (10-15 min). If you take them out too soon, they won't be fully crispy.