Everyone loves a wrap
Wraps – the supermarket is full varieties that include so many additives, preservatives and who knows what else – I was SUPER excited to get these done.
And if you haven’t read my Beginners guide to Sourdough you can read it HERE. With a recipe and instructions on how to bake your own bread.
The journey continues – and to be honest it’s only going to keep growing – to watch me daily head over to instagram and follow me at @thefigure_
Then once you have that downpat you can start making an abundance of other yummy things.
Sourdough wraps are my new favourite – make them into quesadillas, burritos, use as a naan with a curry – yum!
What’s the difference?
Over the last few years as my health journey continues the more home cooking I’ve done. When you start reading the labels of packets on food you buy you start to realise so much of it has preservatives and additives. We know a lot of these are not good for our health – gut health and long term health. A few here or there is fine – but the more we consume and when you realise how often it pops up in store bought food – the more motivation it gives me to bake and cook at home.
When you start looking at the back of packets you realise the ingredients list is abundant of things that aren’t great for us. As my journey goes on – I’m all about finding better ways to fuel our bodies without having to have that stuff too.
What’s in Sourdough Wraps
In the supermarket you will find things like stabilisers, colours, flavours, additives and other things to give them a longer shelf life – when in reality wraps should only have 2-3 ingredients.
RECIPE
These are super easy. You’ll need 10 minutes at the start – then are super quick in the pan. Store in an airtight container for 5 days, in the fridge for 7 or freeze of up to 3 months.
INGREDIENTS
- 140g sourdough, discard/unfed or half fed
- 50g olive oil
- 80g tepid water
- 245g all purpose flour
- 1/2 tsp salt
METHOD
Mix the starter, olive oil and water together.
Mix in the flour and salt until all combined then tip onto a floured bench and knead for 2-3 minutes until all smooth – if it’s too sticky add a small amount of flour until combined.
Put the dough back in the bowl and place a tea towel over the top and leave for 30 minutes
Heat a large pan. Cut the dough into 8 even pieces, push each piece in to a disk then roll out on a floured surface with a rolling pin until nice and thin. Place in the pan for 1-2 minutes until bubbles form and it’s nicely browned then flip for another minutes. Remove from heat and repeat with the other pieces. Cool separately for few minutes before stacking.
Keep in a airtight container for up to 6 days. Or refrigerate for up to 7. Can be frozen – put sheets of baking paper between each wrap before freezing.
ENJOY
I hope you enjoy making my Sourdough wraps as much as we do. Harper loves these for her lunches and the twins love a quesadilla for lunch with cheese, chicken, avocado and corn.
Make sure you tag me on instagram thefigure_ and comment below when you make them.