Light, fluffy and tender, this Soft Sourdough Discard Wrap Bread is incredibly soft and delicious. Enjoy it for dinner, fill it with sourdough fried chicken, use it to scoop up curry, or serve it plain. Potato flakes make the texture even softer than typical breads. If you have extra sourdough discard in the fridge, try this recipe — it’s wonderfully pillowy and versatile.
Important Ingredients in Soft Sourdough Discard Wrap Bread
Sourdough Discard: You can use fresh, bubbly sourdough starter if you prefer. Refrigerated discard that’s a week or two old will give a more pronounced sourdough flavor. This recipe is written for 100% hydration discard.
Instant Yeast: This recipe uses commercial instant yeast for reliable leavening and faster rise times, since it’s a discard-based recipe.
Potato Flakes: Use good-quality potato flakes containing only potato. They make the wrap bread extra tender and soft. If you don’t have potato flakes, you can substitute mashed potato or omit them; if omitted, hold back some water while mixing and add as needed to achieve the right dough consistency.
Milk: Whole or 2% milk is preferred for richness, but you can substitute a dairy-free milk if needed.
Bread Flour: A higher-protein bread flour (around 12.5%) gives better gluten development and a lighter, springier texture. All-purpose flour will also work if you prefer.
Salt: Salt enhances flavor and supports proper fermentation. Don’t skip it.
Olive Oil: A neutral-flavored oil keeps the bread soft and tender. You can use melted butter instead if desired.
Using Sourdough Discard
I try to use up every bit of discard, and this recipe is perfect for that. Older refrigerated discard will lend more sourness, while fresh, bubbly discard adds less flavor. Ensure the discard is 100% hydration; if it’s thicker or thinner, adjust the recipe water slightly. You can also make this entirely with active sourdough starter and omit the instant yeast — it will take longer to rise, but the method adapts well to natural fermentation.
Mixing & Kneading
Add water, warmed milk, sourdough discard, sugar and instant yeast to a stand mixer. Let the mixture sit a minute until the yeast begins to smell and show a little activity. Add the potato flakes, salt, olive oil and most of the bread flour, then mix and add the remaining flour as needed. The dough should pull away from the bowl’s sides and be tacky but not overly sticky. Knead about 8–10 minutes until smooth and well developed.
Note about Potato Flakes: Potato flakes are a small but magical addition that make these wraps especially soft. Look for flakes that list only potato as an ingredient. If you omit them, the wraps will still be tasty but slightly less tender; reduce the water when mixing and adjust flour as necessary.
Rise & Shape
Cover the dough and let it rise in a warm spot until doubled, about an hour depending on temperature (aim for roughly 80°F for quicker results). After it doubles, turn the dough out and divide it into eight equal pieces.
- Pre-shape: Pull the edges under to form tight dough balls. Roll each ball on the counter in a cupped hand to create surface tension and a smooth top. Cover the balls with a towel and rest 10–15 minutes to relax the gluten for easier rolling.
- Shaping: On a lightly floured surface, roll each ball into an 8–10 inch round. Turn the dough a quarter turn after each roll for a more circular shape. Use your hands to gently stretch the rounds as needed without tearing.
Baking
Preheat a skillet over medium-low heat. Place a rolled round on the hot skillet and cook about 1½ minutes, then flip and cook another 1–2 minutes until cooked through. Adjust the heat if the bread browns too quickly. Repeat with the remaining rounds. Stack the finished wraps and serve warm.
Serve these soft sourdough discard wraps as sandwich bases, with grilled chicken, or dunked into curry — they make a great accompaniment to many dishes.
Looking for More Delicious Sourdough Discard Recipes?
Frequently Asked Questions
How do I store leftover soft sourdough discard wrap bread?
This bread freezes well. Store extras in a zip-top bag with the air pressed out. Thaw at room temperature or warm briefly in the microwave when ready to eat.
Do I have to add the potato flakes?
Potato flakes make the bread noticeably softer. You can substitute mashed potato or omit them, but if you omit them you’ll need to reduce the water and possibly add a bit more flour to achieve the correct dough consistency.
Can I make these without instant yeast?
Yes. Use active, bubbly sourdough starter in place of discard and omit the instant yeast. Expect much longer fermentation and rising times, but the recipe adapts to sourdough-only leavening.
Soft Sourdough Discard Wrap Bread
Summary: Super soft, pillowy and versatile, these sourdough discard wraps use instant yeast for a reliable rise and discard for flavor. Potato flakes produce a tender texture perfect for sandwiches, wraps or dipping.
Equipment
- Mixer or stand mixer
- Rolling pin
- Skillet
Ingredients (makes 8 pieces)
- 100 g sourdough discard (100% hydration), about 1/2 cup
- 7 g instant yeast (about 2 tsp)
- 5 g granulated sugar (about 1 tsp)
- 110 g water (about 1/2 cup)
- 120 g warm whole or 2% milk (about 1/2 cup)
- 30 g potato flakes (about 1/2 cup)
- 14 g olive oil (about 1 tbsp)
- 10 g salt (about 1½ tsp)
- 330 g bread flour (about 2½ cups)
Instructions
- In a stand mixer bowl combine water, warmed milk, sourdough discard, sugar and instant yeast. Let sit for a minute until the yeast shows slight activity.
- Add potato flakes, salt, olive oil and most of the bread flour. Mix and add the remaining flour a cup at a time until the dough pulls away from the bowl. The dough should be tacky but not sticky. Knead 8–10 minutes until smooth.
- Transfer the dough to a container, cover and let rise until doubled in size.
- Turn the dough onto the counter, divide into 8 equal pieces and shape each into a tight ball. Cover and rest 10–15 minutes.
- Preheat a skillet to medium-low. Lightly flour the counter and roll each ball into an 8–10 inch round, stretching gently by hand if needed.
- Cook each round on the hot skillet about 1½ minutes, flip and cook another 1–2 minutes until done. Adjust heat as needed and repeat with remaining pieces. Serve warm.
Notes
Sourdough Discard: Fresh, bubbly starter can be used in place of discard if preferred. Refrigerated discard will increase sourness. Use 100% hydration discard or adjust water accordingly.
Potato Flakes: These make the wraps soft and tender. If omitted, reduce the water slightly and adjust flour as needed. Mashed potato can be used as a substitute, but liquid adjustments will be necessary.
Sourdough Version: Replace discard with ripe, active starter and omit instant yeast. Allow much longer fermentation and rising times before shaping and cooking.
Nutrition (per piece, approximate)
Calories: 203 kcal; Carbohydrates: 37 g; Protein: 6 g; Fat: 3 g; Fiber: 2 g; Sodium: 496 mg. Nutrition values are estimates and should be used as a guide only.