Sourdough Wraps

In a large mixing bowl, combine 100g sourdough starter, 100g water, 35g avocado oil, and 6g salt. Mix together with fork.

Add 155g all purpose flour and 57g whole wheat flour. Mix with fork until all ingredients are well incorporated. Then use your hands to knead the dough in the bowl for 2-3 minutes.

Let the dough rest for at least 4 hours. I like to make the dough before bed, leave in it the fridge overnight, and take it out in the morning if I'm planning to make it later that afternoon/evening.

Approximately 5-6 hours before you're wanting to cook the wraps, divide the dough into 7-8 balls depending on how big you want them. I make 7 with this recipe, each ball ends up being 64-65g in weight. Leave the dough balls on a plate, covered with saran wrap.

After letting the balls rest for about 4 hours, heat up a flat large pan/skillet. Roll the balls out to your desired size. I usually get mine around 9 inches in diameter. I never get them into a perfect circle; but that's okay they still taste great.

Lay the wrap on the hot pan and cook for about 1 minute on each side.