Ingredients:

150 gms sourdough discard

35 gms butter (or other fat)

70 gms mixed bread flours (I use a mix of wholemal and white with some seedy bits but it works with any flours)

1/4 tsp salt

a very good pinch of coarse sea salt

1/2 tsp dried oregano (or other dried herbs)

40 gms of finely grated parmesan cheese.

You will also need two 30cm by 30 cm baking sheets and two well floured pieces of baking paper, or non stick liner, also measureing 30cm by 30 cm.

Method:

Pre-heat the oven to 170C.

Mix all the ingredients EXCEPT the sea salt and parmesan cheese using a dough hook or knead by hand until well combined; you will have a quite sticky dough.

Make into a ball and wrap in cling film or reuseable alternative, and leave in the fridge for at least an hour.

With WELL floured hands divide the dough in two and place half in the centre of the each of the well floured pieces of baking parchment and roll out so it is very thin and the same size as the parchment making sure it goes right to the edges.

Place each piece of parchement on a baking sheet and scatter the parmesan cheese and the sea salt over the dough. Press down gently with you hands then cut into squares.

Place in the oven for about 15 mins (oven temps vary a bit) - remove from the oven when lightly browned and crispy.

Cool on a wire rack and then store in an air tight box. Keeps for a week (if you don't eat them sooner).

If you want a spicy version - add a sprinkling of garam masala before cooking.

Photo before cooking