This post was most recently updated on January 26th, 2021
This is my favourite sourdough wraps recipe, so I have put it together as and easy step by step guide for you. My hubby (bless his belly) can only have wheat things that have been fermented or soured. So any wraps/flat bread we have in the house I make from sourdough.
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Do want to know a secret? Sourdough Wraps, Sourdough Tortillas and Sourdough Naan – I use the same recipe shhhhhhh
Sourdough wraps are a favourite dinner option in our house, and we eat a huge number of them during salad season.
RELATED POST: make your own sourdough starter from scratch
My favourite sourdough wraps recipe
Sourdough wraps are much softer than bought wrap breads, and they taste a million times better as well. All you need is flour, salt, water and some sourdough bug. Super easy and so satisfying!
If you don’t currently have a sourdough starter yet, you can ask around to get some from friends or family, or you can make one from scratch yourself.
RELATED POST: no knead sourdough
How I make Sourdough wraps
On the morning of the day before wraps/tortilla/naan day I feed up my sourdough bug with 1/2C flour and 1/3C water and sit aside.
That evening I mix the active starter sourdough bug with 4C flour, 2T olive oil, 1/2C yogurt (if I have some, if not, then I just add more water), 2t salt, and 2 1/2 C water to make a soft dough. Then I put it in the fridge until the next afternoon to let the sourdough work it’s magic.
Late afternoon of wraps/tortilla/naan day I take it out of the fridge, give it a light knead and break it into large golf ball sized bits.
RELATED POST: Sourdough Easter buns
For wraps and tortillas I roll it out to about 2mm thick on a well floured bench.
For naan I tend to make them 4-5mm thick.
I cook these on a dry (un-greased) Griddle pan or cast iron fry pan that has been preheated for 5-10 minutes at about half heat. Too hot and they burn, too cool and they dry out before cooking properly. See what works on your elements at your place.
They should take 30-60 seconds per side, then pop them between either two tea towels or as I prefer, two sheets of foil. They steam while sitting in there, getting nice and soft and pliable.
Serve warm with your favourite meals – indian, turkish or mexican!
Store any leftovers in a sealed container for up to 4 days. They do freeze well.
Do you want more recipes, tips, tricks and processes to make the most delicious sourdough? Check out our book:
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Sourdough Wraps Recipe
These wraps are soft and tasty and so easy to make
Ingredients
- 1/2C flour
- 1/3C water
- 1/2 cup of sourdough starter
- 4C flour
- 2T olive oil (optional)
- 1/2C yogurt (optional if not then use 1/2c more water)
- 2t salt
- 2 1/2 C water
Instructions
On the morning of the day before wraps/tortilla/naan day I feed up my sourdough bug with 1/2C flour and 1/3C water and sit aside.
That evening I mix the active starter sourdough bug with 4C flour, 2T olive oil, 1/2C yogurt (if I have some, if not, then I just add more water), 2t salt, and 2 1/2 C water to make a soft dough. Then I put it in the fridge until the next afternoon to let the sourdough work it's magic.
Late afternoon of wraps/tortilla/naan day I take it out of the fridge, give it a light knead and break it into large golf ball sized bits.
For wraps and tortillas I roll it out to about 2mm thick on a well floured bench.For naan I tend to make them 4-5mm thick.
I cook these on a dry (un-greased) Griddle pan or cast iron fry pan that has been preheated for 5-10 minutes at about half heat. Too hot and they burn, too cool and they dry out before cooking properly. See what works on your elements at your place.
They should take 30-60 seconds per side, then pop them between either two tea towels or as I prefer, two sheets of foil. They steam while sitting in there, getting nice and soft and pliable.
Notes
Serve warm with your favourite meals - indian, turkish or mexican!
Store any leftovers in a sealed container for up to 4 days. They do freeze well.
