Cream the coconut sugar in a large bowl with the melted butter and yogurt.

Mix the sprouted flour, sea salt, and baking soda in a separate bowl.

Slowly add the dry ingredients to the wet ingredients using a handheld mixer.

Roll out the dough on a pastry cloth (or lightly floured cutting board) to one-quarter inch (1/4") thickness. If the dough is too thick, thin with small amounts of water until it is easy to roll.

Cut dough into 12 triangles that are approximately 6 inches (15 cm) long and 3 inches (8 cm) wide.