Sourdough Wraps Recipe – Easy Step by Step Guide.

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. 

Sourdough Naan, sourdough tortilla, sourdough wraps, Delicious Sourdough Tortillas - Easy Step by Step Guide, Sourdough Tortillas.

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.

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I use this sourdough tortilla recipe to make naan, tortilla, wraps, flatbreads. They are soft and delicious and very easy to make

Sourdough Wraps Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 12 hours
Total Time: 12 hours 50 minutes

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.

 

 

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