Sourdough Wraps Recipe

"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."

Original is 12 servings

Metric US

I've Tried It

Ingredients

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1 cup all-purpose flour
1/4 cup flour (rye flour)
1/4 cup flour (spelt flour)
1/4 teaspoon salt

1/4 teaspoon baking powder
2 tablespoons butter (or oil)
1/4 cup sourdough starter
1/2 cu water, warm

Nutritional

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

Step by Step Method

Step 1

Place flours, salt, and baking powder in a food processor and pulse to combine.

Step 2

Add butter or oil and pulse several times to combine.

Step 3

Add sourdough starter and pulse it in.

Step 4

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.

Step 5

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.

Step 6

Divide the dough into 12 pieces for small wraps or 8 pieces for larger wraps.

Step 7

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.