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Sourdough Wrap/Tortilla



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  • 300-310 grams White Baker's Flour
  • 150 grams Wholemeal Baker's Flour, Can use 450g white flour if not wanting wholemeal wraps
  • 175 grams water
  • 210 grams Sourdough starter, Feed 1hr prior to making wraps
  • 50 grams extra virgin olive oil, Plus more for greasing
  • 1 pinch salt

Recipe's preparation

    Preparing The Dough
  1. 1. Lightly grease a large bowl or thermoserver with oil

    2. Add all ingredients to TM bowl and mix 10 seconds / Speed 4

    3. Knead  3 minutes

    4. Remove dough (it will be sticky) to oiled bowl/server. Must allow the dough to rest for a MINIMUM of 4-6hours (ideally overnight).


    Once dough has risen

    5. Heat a large fry pan (non stick/stainless steel/cast iron etc) to a medium heat

    6. Depending on the size of your fry pan take a ball of dough and roll into a large circle. If wanting wraps roll thinner and rounder than for tortillas

    7. DRY fry wraps on one side until lots of little bubbles form on the surface. Then flip and cook for 3-4 minutes on the other side

    Transfer to thermoserver or wrap in a tea towel to keep warm until serving.


Accessories you need

  • Spatula TM31
    Spatula TM31
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These wraps freeze and defrost really well

Keep in a sealed container for 3-5 days or freeze

A great accompaniment to pulled pork/lamb/chicken, fresh salads or to use as quick pizza bases

The sourdough tang really makes these wraps super special tmrc_emoticons.)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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