The Starter Jar's Best Sourdough Lavash Bread: Thin, Crispy, and Flavorful Wraps

Step 1

In a large bowl, combine the active sourdough starter, warm water, olive oil, and fine sea salt. Whisk until thoroughly mixed and the starter is mostly dissolved.

Step 2

Gradually add the all-purpose flour to the wet ingredients. Mix with a spoon or your hands until a shaggy dough forms.

Step 3

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Avoid adding too much extra flour to maintain proper hydration.

Step 4

Place the dough back into the bowl, cover it with plastic wrap or a damp towel, and let it rest at room temperature for 1-2 hours. This period allows the gluten to relax, making the dough easier to roll.

Step 5

Preheat your oven to 450°F (230°C) with a baking sheet or pizza stone inside for at least 30 minutes. This ensures an even, high heat crucial for crispy lavash.

Step 6

Divide the rested dough into 8-10 equal pieces. Roll each piece into a very thin round, about 8-10 inches in diameter, on a lightly floured surface.

Step 7

Carefully transfer a rolled lavash sheet onto the preheated baking sheet or pizza stone. Bake for 2-4 minutes, or until it puffs up and the edges are golden brown and crispy.

Step 8

Remove the baked lavash from the oven and brush lightly with olive oil. Sprinkle with optional toppings like sesame seeds or za'atar immediately for best adherence.

Step 9

Repeat the process with the remaining dough pieces, ensuring each lavash is baked to a crisp perfection. Serve warm or at room temperature for the best experience.