Crispy Sourdough Discard Lavash
A paper-thin, ultra-crisp flatbread made with leftover sourdough starter — perfect for snacking, dipping, or pairing with charcuterie and cheese.
At a Glance
Loaf Style: Cracker-style flatbread
Skill Level: Beginner
Total Time: ~1 hour
Prep Time: ~15 minutes
Yield: 2 full sheet pans
Hydration: ~50%
Bake Temp: 375°F / 190°C
Baking Vessel: Baking sheets with parchment
Ingredients
150g sourdough discard (unfed)
100g all-purpose flour
20g whole wheat flour (optional, for nuttiness)
30g olive oil
½ tsp fine sea salt
15–30g water, as needed for consistency
Optional toppings: flaky salt, za’atar, sesame seeds, everything bagel seasoning, chili flakes
Instructions
Mix the Dough
1. In a bowl, combine sourdough discard, flour(s), salt, and olive oil.
2. Add water gradually and mix until a soft, pliable dough forms. Knead for 2–3 minutes until smooth.
3. Wrap in cling film or cover with a damp cloth and let rest for 20–30 minutes at room temperature.
Roll Thin
4. Preheat oven to 375°F / 190°C. Divide dough in half.
5. Roll one piece on a floured surface (or between two sheets of parchment) until extremely thin — almost see-through, about 1–2mm.
6. Transfer to a parchment-lined baking sheet. Brush lightly with olive oil and sprinkle with desired toppings.
Bake Until Golden
7. Bake for 12–16 minutes, rotating the tray halfway through.
8. Lavash is done when deeply golden and dry to the touch. Watch carefully — it can go from crisp to burned quickly.
9. Cool on a wire rack and break into shards for serving.
Visual Cues
Surface should be covered in tiny bubbles with an even golden hue.
Crisp enough to snap when bent — no chew in the center.
Why This Works
The sourdough discard adds complexity and subtle tang, while olive oil makes the lavash tender-crisp. Rolling thin and baking hot ensures a satisfying crunch and professional-level texture — without the need for fermentation or fuss.
