February 14, 2021
"This is my adaptation of a recipe I saw online. You can use discard starter straight from the fridge or active bubbly starter, and you can also vary the flour used. Very easy to make."
- Serving Size: 1 (19.8 g)
- Calories 73.6
- Total Fat - 2.2 g
- Saturated Fat - 1.3 g
- Cholesterol - 5.1 mg
- Sodium - 76.3 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 0.8 g
- Sugars - 0.1 g
- Protein - 1.8 g
- Calcium - 11.2 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Place flours, salt, and baking powder in a food processor and pulse to combine.
Add butter or oil and pulse several times to combine.
Add sourdough starter and pulse it in.
Measure out the warm water. With the processor running, trickle in the water until the dough just holds together. You will probably not use all the water; you're looking for a soft, pliable dough that isn't sticky.
Remove dough from the processor and knead briefly to bring it together. Wrap in plastic wrap and let rest 4-24 hours in the fridge.
Divide the dough into 12 pieces for small wraps or 8 pieces for larger wraps.
Heat a heavy pan on medium high heat. Using extra flour as needed, roll out the wraps. Small wraps will be about 6 inches wide, larger ones about 8 inches.
Place on dry heated pan, cook about 2 minutes, flip and cook on the second side until light brown and puffed. Watch for steam when flipping.
Tips & Variations
- Food processor