Soft Sourdough Discard Wrap Bread
Super soft, pillowy and delicious this soft sourdough discard wrap bread has us all scrambling for seconds. It's so light and fluffy and perfect to fill with protein or vegetables for lunch/dinner or to dip in something yummy for a snack. This sourdough discard wrap bread uses instant yeast to leaven the bread and sourdough discard for a little extra flavor.
Servings: 8 pieces
Equipment
- skillet
Ingredients
- 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
Instructions
- 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!
Notes
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.
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. I have not tried using mashed potato, though I do have this recipe with mashed potato if you want to take a look.
Sourdough Version: If you'd like to make these without the instant yeast, substitute ripe/active/bubbly sourdough starter for the discard. Leave out the instant yeast. 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.
Nutrition
Calories: 203kcal | Carbohydrates: 37g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 496mg | Potassium: 113mg | Fiber: 2g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 0.4mg
