Light, fluffy, tender…this sourdough discard wrap bread is super soft and delicious. Eat it for dinner, layer it with grilled chicken, use it to sop up some curry, or serve it plain! The potato flakes make this bread softer than a normal bread. So, if you’ve got some extra sourdough discard in your fridge, be sure to try out this soft sourdough discard wrap bread. It’s so so good!
Important Ingredients in Soft Sourdough Discard Wrap Bread
Sourdough Discard: You can use fresh, bubbly sourdough starter if you want. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard up to a week or two old. I always use 100% hydration sourdough discard.
Instant Yeast: This recipe uses commercial yeast as the leavening agent because it is a discard recipe.
Potato Flakes: Use good quality potato flakes that only have potato in them. Potato flakes make this wrap bread extra tender and soft. If you don’t have potato flakes you can substitute mashed potatoes or leave it out — but you will need to hold back some of the water in the recipe and add as needed.
Milk: I prefer using 2% or whole milk in this recipe. You can sub a dairy free milk if desired.
Bread Flour: I almost always use a 12.5% protein bread flour for any bread that I am kneading. The higher protein content and properly activating the gluten results in a lighter/springy baked good. However, I think these would be a good candidate for all-purpose flour too if you prefer to use all-purpose.
Salt: Salt enhances flavor and works with the yeast to produce the best fermentation. Don’t forget to add it!
Olive Oil: Oil gives the bread a soft and tender texture. Use any neutral-flavored oil. You can also substitute melted butter if desired.
Using Sourdough Discard in Soft Discard Wrap Bread
As someone who actively tries to use up every little bit of discard, I love this recipe. Discard that has been sitting in the refrigerator for a week or longer will give a more “sour” flavor to these rolls. Discard that is bubbly and fresh will not add as much flavor to the rolls. Make sure that the discard you are using is 100% hydration. If it’s not, you’ll need to add a little more or less water to this recipe. You can also make this recipe using bubbly sourdough starter (100% hydration) and omit the instant yeast. Your risings will take much longer, but this recipe is easily adaptable to natural yeast.
Mixing & Kneading Soft Sourdough Discard Wrap Bread
To a stand mixer add water, warmed milk, sourdough discard, sugar and instant yeast. Let sit for a minute until the instant yeast smells and bubbles just a bit. I like to sniff the mixture and make sure the yeast is active-look for a “yeasty” smell. Then add the potato flakes, salt, olive oil and most of the bread flour to the mixer. Start mixing and add the rest of the flour as needed. The dough will start to pull away from the sides of the bowl. It should be tacky, but not overly sticky. Knead for about 8-10 minutes until the liquid has been well absorbed into the flour and the dough is smooth.
A note about the Potato Flakes: Using potato flakes makes this bread super soft. It is one of those “magic” ingredients in this soft wrap bread. I look for potato flakes where the only ingredient is potato. If you want to make these without potato flakes you can. They may not be quite as tender and soft, but will still taste good. Leave the potato flakes out and hold back some of the water when mixing. You may need to add less water or more flour to compensate.
Rise & Shape
Cover the dough and let it rise in a warm place for about an hour. The warmer the dough is, the quicker it will rise. I try to keep the dough in the 80 degree F range for best results. After the dough has doubled in size, dump it out on the counter and shape it into 8 equal dough balls.
- Pre-shape: Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape (see video here) to seal the balls and create tension.
Place the shaped rolls on the counter or a pastry mat. Cover with a dish towel and let rest for about 10-15 minutes. This rest time helps to relax the gluten so it will stretch when rolling.
- Shaping: This bread is eaten as a piece of fluffy flatbread, so take your first ball of dough and place it on a lightly floured surface. Roll it out to about a 8-10 inch round. Turn the dough a quarter turn after every roll to help achieve a circular shape. Repeat with each piece of dough.
Baking Soft Sourdough Discard Wrap Bread
Preheat a skillet over medium-low heat. Put a piece of the rolled-out bread on the hot skillet and bake for about 1.5 minutes. Then flip and bake for another minute or two until baked all the way through. Adjust the heat as needed. Repeat with the other balls of dough until you have all 8 pieces of bread baked. I like to stack these up tall on top of each other and serve them warm.
Looking for More Delicious Sourdough Discard Recipes?
Frequently Asked Questions
How do I store leftover soft sourdough discard wrap bread?
This bread freezes well. I like to store extra pieces in a ziplock bag, pressing all the air out. When I want a piece, I’ll thaw it at room temperature or warm in the microwave.
Do I have to add the potato flakes to this bread?
This bread is much softer with the potato flakes. If you prefer to substitute mashed potato or leave it out, there are options for that in the notes of the recipe.
Can I make these without the instant yeast?
Yes! Instead of sourdough discard, substitute ripe/active/bubbly sourdough starter. Give a much longer time for the dough to ferment. Then shape and let rise in balls for about an hour before baking in the skillet.
Soft Sourdough Discard Wrap Bread
- 100 grams sourdough discard 100% hydration, see recipe notes, about 1/2 cup
- 7 grams instant yeast about 2 teaspoons
- 5 grams granulated sugar about 1 teaspoon
- 110 grams water about 1/2 cup
- 120 grams whole or 2% milk warmed, about 1/2 cup
- 30 grams potato flakes see recipe notes, about 1/2 cup
- 14 grams olive oil or any neutral-flavored oil, about 1 Tablespoon
- 10 grams salt about 1 1/2 teaspoons
- 330 grams bread flour about 2 1/2 cups
- To a stand mixer add water, warmed milk, sourdough discard, sugar and instant yeast. Let sit for a minute until the instant yeast smells and bubbles just a bit.
- Add the potato flakes, salt, olive oil and bread flour to the mixer. Turn the mixer on and add the flour a cup at a time until the dough starts to pull away from the sides of the bowl. It should be tacky to the touch but not overly sticky. Mix the dough for about 8-10 minutes until smooth.
- Transfer the dough to a container and let rise until doubled in size.
- Once the dough has risen, dump out onto the counter and cut into 8 equal pieces. Roll each piece into a tight ball and set aside. Cover with a kitchen towel and let rest for about 10-15 minutes.
- Place a skillet on your stove and set to medium-low heat.
- Lightly flour the counter and use a rolling pin to roll the dough into a small circle, adding a little more flour as needed. Use your hands and fingers to stretch the dough out into a larger circle without breaking the bread.
- Place the circle of bread on the hot skillet and bake for about 1.5 minutes. Then flip and bake for another minute or two until baked all the way through. Adjust the heat as needed. Repeat with the other balls of dough. Enjoy!