Sourdough Lavosh

So scrumptious- especially for someone like me who doesn't eat wheat, corn or potatoes in general. There's really NOT much in the way of crunchy and crispy besides celery in my world. Until this! 

When my dietician said I could make my own sourdough, I was overwhelmed, but committed to figure things out. 

I. Love. Bread.

And not having it for over three years was hard. 

I found out quickly that I was not a failure just because I couldn't figure out the actual sourdough bread. 

There are easy, forgiving and flat options!!!

Lavosh and Waffles have been made weekly in our home for over a year.  

Here's the Lavash:

This is one batch of lavosh showing three stages. 

The entire dough ball. The 1/8th portion and one portion rolled flat. 

Bake them for 7 minutes, then flip them over and change racks.  Bake another 4-5 (for a total of 11-12).  Take them off the pan quickly and cool. 

During that first 7 minutes of baking the first four, you can roll out the next four.

Pop the next four in and bake as described above. 

Once cooked, store in an airtight container.

If you think they'll last more than three days, freeze some. Somehow they're crispier and fresher tasting than just sitting in the pantry.