These sourdough lavosh crackers are made from sourdough discard and pretty much any flour you like! You may also know them as lavash or lavosh flat bread.
Sourdough lavosh are perfect for charcuterie boards when entertaining – they’re so simple to make yet provide that wow factor.
This recipe uses whole wheat flour, but you can use bread flour or a mixture of both – or whatever you have in the cupboard.
What is Sourdough Lavosh?
Lavosh (or lavash as it’s sometimes spelled) is a type of flat bread that is baked until it’s crispy. It’s generally made of wheat flour, water and salt and served thin and crispy. It’s a part of many middle eastern cuisines.
Lavosh is made without yeast or leaven so it’s typically seen as a type of flat bread.
As an unleavened bread, it’s perfect to make using sourdough discard.
Lavosh has been adopted by many other cuisines and can today be found on many a charcuterie board or cheese platter. You’ll find lavosh sold in many supermarkets and gourmet stores.
But it’s so easy to make at home, particularly if you have a sourdough starter.
How To Make Sourdough Lavosh Crackers
Making sourdough lavosh could not be easier! In fact, it’s a great recipe to get the kids involved in (especially if they love to roll and sprinkle).
This recipe uses 100g of sourdough starter – you can use discard or you can feed your starter just for the purpose of making lavosh!
Here’s a basic outline of how to make delicious sourdough lavosh:
- Add sourdough starter, flour, salt, honey and olive oil to a mixing bowl.
- Bring the ingredients together to a shaggy dough.
- Gently knead the dough for a few minutes to form a smooth ball.
- Roll the dough out wafer thin.
- Brush with olive oil and top with seeds and salt.
- Bake in the oven.
- Break into pieces.
So simple! Yet oh so good!
Recipe Variations and Baking Notes
This cracker recipe is super versatile. There are lots of things you can add in or swap to make the recipe more suitable.
The recipe is dairy free (because it uses olive oil rather than butter). You could also make it vegan by swapping out the honey.
- Use whatever flour you’d like to use. I like to use whole wheat because it gives them a nice color and a rich flavor. You could even add some rye flour.
- Swap the honey for maple syrup or rice malt syrup if you prefer (this is good if you’re looking for vegan sourdough lavosh.
- Add some spices and seeds into the actual dough if you like. Sesame and flax are great for this. You could even add bigger seeds like pumpkin. Spices like fennel, paprika, pepper and garlic work well too. You could even try these cranberry & pistachio sourdough lavosh crackers.
- Lavosh is best when rolled really thin. You can use a pasta machine if you have one to get them super thin. But if you like keeping things simple, a rolling pin is just fine.
- Brushing them with flavored olive oil is lovely too – garlic, sun dried tomato or rosemary work really well.
- Low and slow is the best way to cook these crackers – if the oven is too hot they will burn very quickly.
- If you find the edges are done before the middle, break the edges off and then break the slightly under done bits into pieces and place back into the oven for a few minutes.
This really is a versatile recipe that you can change to suit what you have on hand or what you fancy on the day.
Prefer grissini? You’ll find a great sourdough grissini recipe here.
If you are hooked on sourdough crackers, why not try some of these:
- Check out these sourdough lavosh crackers with cranberry & pistachios – they smell like Christmas!
- You can’t get any grainier than these seedy sourdough crackers.
- For a cheesy cracker, these rosemary + parmesan sourdough crackers are just delicious.
- Got a sweet tooth? Try these sourdough crackers with cinnamon sugar.
Sourdough Lavosh Crackers
- Digital Scales
- Mixing Bowl
- Rolling Pin
- Baking Trays
- 100 g Sourdough Discard unfed sourdough starter
- 60 g Whole Wheat Flour
- 3 g Salt
- 20 g Olive Oil
- 15 g Honey
- 20 g Olive Oil for brushing
- 10 g Sea Salt for topping
- Sesame Seeds for sprinkling
- Preheat oven to 350F/180C.
- Add sourdough discard, flour, olive oil, salt and honey to a mixing bowl and bring the ingredients together to form a shaggy dough.
- Knead the dough in the bowl until it forms a smooth pliable dough (it is a soft dough and will be slightly sticky, but still very easy to handle). If it's too sticky, add a little more flour.
- Place the ball of dough onto a piece of parchment paper and push into a rough rectangle.
- Place another piece of parchment paper on top of the dough.
- Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick. The thinner you can get it the better.The parchment paper on top will stop the dough sticking to the rolling pin.
- Place parchment paper with dough on top onto a baking sheet.
- Brush dough with olive oil and sprinkle with salt. Top with seeds of your choice.
- Bake at 350F/180C for around 25 minutes or until lavosh is golden and crisp.
- Let the piece of lavosh cool on a wire rack before breaking into pieces.