Sprouted Lavash
(Simple way to keep crackers on hand at all times)
  • 1teaspoon instant yeast
  • 350grams warm filtered water(about 90 degrees)
  • 50grams olive oil
  • 680grams Sprouted Ancient Grain Baking Mix(or sprouted red or white wheat flour)
  • 25grams sea salt
  • 1/4teaspoon ground cayenne
  1. Preheat oven to 325 degrees.
  2. In a stand mixer bowl, add yeast to water and let sit in a warm area for 10 minutes.
  3. Add the rest of the ingredients to the bowl. Using the dough hook attachment, blend ingredients until dough pulls away from the side of the bowl.
  4. Remove dough from bowl onto a floured surface and divide into 4 uniform sections. Chill dough for 1 hour.
  5. Roll each section of dough as thinly (about 1/8”) as possible on a floured surface. I usually roll into an unstructured rectangle. Transfer the rolled dough sheets onto 2 parchment-lined baking sheets (I lightly brush the parchment with olive oil). Lightly brush the tops of each dough sheet with olive oil and sprinkle with flaked sea salt.
  6. Bake until golden brown (bakes quickly – around 6-9 minutes). I bake one pan at a time for even browning. Remove from oven and cool completely. Break into pieces. Great as crackers for cheeses, dips, and soups.
Recipe Notes

Note: This is another fabulous but simple recipe from Chef Banjo who loves to bake with our sprouted flours.