These sourdough lavosh crackers are made with sourdough discard and can be prepared with almost any flour you have on hand. Also called lavash or lavosh flatbread, they bake thin and crisp, making them a beautiful and simple addition to a charcuterie board. This version uses whole wheat flour for a rich color and flavor, but bread flour, all-purpose, rye, or a blend will all work well.
Why you’ll love this recipe
Dairy free – The dough uses olive oil instead of butter, so it’s naturally dairy free. To make it vegan, swap the honey for maple syrup or another plant-based sweetener.
Versatile – Change the flour, seeds or flavored oils to suit your pantry and taste. These crackers adapt easily to different seasonings and toppings for a customised snack or party offering.
Ingredients
- Sesame seeds – I use a mix of black and white sesame seeds, but nigella or poppy seeds are great alternatives.
- Sourdough discard – Use unfed sourdough discard or active starter; either works for this unleavened-style cracker.
- Whole wheat flour – Provides color and nutty flavor, but bread flour or all-purpose flour are fine substitutes. Try adding some rye for extra depth.
- Salt – Regular salt in the dough and flaky sea salt for sprinkling on top gives the best contrast.
- Olive oil – A flavored olive oil (garlic, rosemary, or sun-dried tomato) is a lovely option for brushing before baking.
- Honey – Swap for maple syrup or rice malt syrup to make a vegan version.
What is sourdough lavosh?
Lavosh (also spelled lavash) is a thin, crispy flatbread common across Middle Eastern cuisines. Traditionally made from wheat flour, water and salt and baked until crisp, lavosh is typically unleavened. That makes it perfect for using sourdough discard. Today it’s popular on cheese and charcuterie boards, and while grocery stores sell thin lavosh crackers, they’re straightforward to make at home—especially if you already maintain a sourdough starter.
How to make sourdough lavosh crackers
This recipe is easy and kid-friendly—rolling and sprinkling seeds can be a fun job for little helpers. Combine the sourdough discard, flour, salt, honey and olive oil in a bowl and mix to a shaggy dough. Knead briefly until the dough forms a smooth, pliable ball; it may be slightly sticky, which is normal.
Turn the dough onto a lightly floured surface or place between two sheets of parchment and roll out as thin as possible—aim for about 1/16″ (1.5 mm). The top parchment helps prevent sticking and makes it easy to transfer the sheet to a baking tray.
Brush the surface with olive oil, sprinkle seeds and flaky sea salt, then bake at 350°F (180°C) until golden and crisp—about 20–30 minutes depending on thickness and oven. Let cool on a wire rack, then break into serving pieces. They’re delicious with whipped ricotta, Boursin-style cheese or any dip you like.
Kate’s recipe tips
- Roll the dough very thin. A pasta roller can help achieve wafer-thin sheets, but a rolling pin works perfectly well.
- Bake low and slow to avoid burning. Place trays lower in the oven if your oven runs hot.
- If edges brown before the center, remove them and return the slightly softer middle pieces to the oven for a few minutes.
Flavor variations
- Mix seeds into the dough—sesame and flax work well, and pumpkin seeds add pleasant texture. Top with poppy seeds for a different look.
- Add spices such as fennel seed, smoked paprika, cracked pepper or garlic powder. Everything Bagel seasoning is a great topping for savory crackers.
How to store
Store cooled crackers in an airtight container at room temperature. Glass jars or canisters help them stay crisp longer; plastic containers may cause them to soften. These crackers are best freshly made, so freezing is not recommended.
Frequently asked questions
Yes. You can hold the dough in the refrigerator for up to 24 hours, either as a wrapped dough ball or rolled out and ready to bake. Chilling overnight develops a deeper flavor.
No. Pricking is unnecessary—the bubbles and rustic edges are part of their character.
Sourdough Lavosh Crackers
Print Recipe
Equipment
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Digital scales
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Mixing bowl
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Rolling pin
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Baking trays
Ingredients
- 100 g Sourdough discard, (unfed 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)
Instructions
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Preheat oven to 350°F / 180°C.
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Add sourdough discard, flour, olive oil, salt and honey to a bowl and mix to form a shaggy dough.
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Knead until the dough is smooth and pliable. If it feels too sticky, add a little more flour sparingly.
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Shape the dough into a rough rectangle on a sheet of parchment.
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Cover with another piece of parchment and roll out to about 1/16″ (1.5 mm) thick. The top parchment prevents sticking.
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Transfer the parchment with the dough onto a baking sheet.
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Brush with olive oil, sprinkle seeds and flaky salt.
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Bake 20–30 minutes at 350°F / 180°C until golden and crisp.
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Cool on a wire rack, then break into pieces and serve.
Notes
Mixing – Use a dough scraper or your hands to bring the dough together. It should be soft and pliable rather than overly sticky.
Baking – Ovens vary, so adjust temperature or time if your lavosh browns too quickly. A little caramelization at the edges adds flavor.
Nutrition
Nutrition information is an approximation.
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