Mix together sourdough starter, flour, water, coconut oil and salt in a stand mixer using a dough hook. Allow to mix for 5 minutes, cover and let sit for 8 hours, or overnight.
Punch dough down and divide into 8 pieces, rolling each section into a small ball, place back into bowl and let sit 5-10 minutes.
Take one ball at a time and flatten with the palm of your hand on your counter top. Using a rolling pin, roll dough into a 6-9 inch circle about 1/4 inch thick.
Carefully lift dough and place into a hot cast iron skillet and cook for 30 seconds, flip over, cook for 30 seconds, flip again and cook for a final 30 seconds. Remove from pan and allow to cool slightly. Eat immediately or allow to cool completely and store in an airtight container and use within a few days.
This recipe does require an 8 hour soak time, however, if you'd like to skip the soak time, use sprouted flour.
Otherwise, our trick is to mix together the ingredients the night before, the next morning your dough will be ready for step 2.
This recipe makes 8 wraps and can easily be doubled.
These wraps are delicious filled with this Summer Salad. If you have any wraps left over after dinner, heat it up, melt a little butter on top and sprinkle with cinnamon and sugar! Homemade “healthy” elephant ears! OH JOY!