Hailing from the Middle Eastern region, lavash is a slightly leavened dough, rolled paper thin, and baked quickly over high heat, traditionally in a tandoori oven. Seasoned with za’atar, Maldon salt and lots of black and white sesame seeds, these crackers are the ideal flavorful accompaniment to any cheese board.
This recipe uses sourdough discard starter (you’re welcome, sourdough fans), which produces light, bubbly crackers with a hint of tangy flavor. However, you can replace it with a poolish, a starter made with commercial yeast as opposed to wild or natural yeast, to yield a similar product. Instructions for making a poolish are included below.