Sourdough Pink Flat Breads, perfect for Wraps

Elevate your next lunch with these incredible flat breads from scratch. The perfect vehicle for tacos, shawarma, kebabs, and more, these breads manage to be soft, pliable, and sturdy all at once. Plus they’re amazingly easy to make! In a stand mixer or by hand.

Hello everyone! How are you doing these days? The weather is gorgeous here, and everything is blooming. Today I want to share one of my favorite sandwich wrap recipes with you. I'm not usually much of a sandwich person; simply because sandwiches weren't very popular when I grew up in Ukraine. But every once in a while, I like to have a hummus wrap or chicken wrap, and I like to have bread on hand in my refrigerator or freezer for when the urge hits.

I know there are so many bread options at grocery stores, but when it comes to the quality, there aren't many good ones. My number one rule is: NO PRESERVATIVES. I avoid bad oils, added sugar, MSG, etc. This recipe is easy, delicious, and healthy, and it lasts for a while if you store it properly. Give them a try and let me know how you like them!

Prep time: 2 - 4 hours (including time for bread to rise)

Cook time: 10 minutes

Total time: 2 - 4 hours

Yield: 14 10-inch wraps

Author: Inna of innichkachef.com

Ingredients

¾ cup potato flour ½ cup whey (for extra protein) or water ½ cup extra virgin sunflower oil 1 teaspoon sea salt 3 cups all-purpose flour (I like to use organic) ½ cup sourdough starter ⅛ teaspoon yeast 2 tablespoons fermented beets powder mixed with ½ cup of whey or water.

Ingredients Note

Flavor Options

If you don't have beet powder on hand, just mix ¼ cup of tomato paste and ¼ cup of water together or puree ½ cup of water with ½ cup frozen greens such as spinach. The flavor combinations are endless, but those are my favorites.

Directions

• Mix all ingredients together with an electric mixer or by hand. Let the dough rise until it is 3 times the size. Depending on your room temperature, it can take between 2 - 4 hours. Usually, I prepare the dough in the morning and when I back home at lunchtime, it's ready to go.

• Break the dough into smaller pieces. Roll the dough balls out flat. Rolling them is fun and easy. Because of the high oil content, the dough won't be sticky. If you're having trouble, add some flour. Bake on the griddle; no need to grease the pan. To make a sandwich, reheat the wraps on the stove or in a microwave like you would with tortillas.; no need to grease the pan. To make a sandwich, reheat the wraps on the stove or in a microwave like you would with tortillas.griddle; no need to grease the pan. To make a sandwich, reheat the wraps on the stove or in a microwave like you would with tortillas.

• Enjoy!

Recipe Notes

These will store for seven days. Simply place them in an airtight container or Ziplock bag with baking paper between each wrap. If you want to store them for more than a week, place them in a freezer bag with baking paper between each wrap. They can be frozen up to three months.

I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, or Pinterest.