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.
Notes
Notes on Discard - This recipe is based on a sourdough discard from a 100% hydration sourdough starter.Notes on Mixing Dough - This dough is easy to mix in a bowl with a dough scraper or your hands. I find it easiest to use a dough scraper until the dough has just come together. I then use my hands to knead the dough in the bowl until all the ingredients are combined. Don't add additional liquid - just keep kneading til it comes together. It's not an overly sticky dough - it should be soft and pliable.Notes on Baking & Oven TempExperiment with your oven temp. If your oven runs hot, you may need to cook them at a lower temp so the edges don't burn too much (although a little scorch is actually quite tasty).