Labna Wrap

Name: Labna Wrap
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Ingredients: 100g whole spelt flour; 10g sourdough starter; 50-60g warm water (31degrees); 5g salt (rock or sea); 15g coconut milk (optional, it adds more softness to the bread); Find the recipe in Dips & Breakfast; Find the recipe in Dips & Breakfast; 50g black olives (Kalmata); 2 baked cloves garlic; 0.25 tsp Rosemary (chopped); ½ tsp lemon (juice); Lemon zest; 1 tablespoon olive oil; Mint leaves; Rocket leaves

16 steps

Prep:1hCook:15min

When I first made this wrap, it was for a friend that had a craving for a childhood favorite. Never thought it would be loved by everyone that tried it. To a point that another friend of mine, who’s in the restaurant business, brought his wife and kid on Saturday mornings just to enjoy a Labna wrap back at Juna’s Eatery. Because it brought back awesome childhood memories. This humble wrap taught me humbleness, more love and gratitude. I hope it brings you more than you could imagine too.

Updated at: Sun, 22 Oct 2023 10:47:35 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories135 kcal (7%)

Total Fat6.4 g (9%)

Carbs15.3 g (6%)

Sugars0.4 g (0%)

Protein3.1 g (6%)

Sodium508.5 mg (25%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

Instructions

Step 1

Feed your starter 4 hours ahead. (Check out Sourdough Starter recipe to learn how to make a sourdough starter) Feeding is mixing a tablespoon of sourdough starter with 50g of filtered water and 50g of flour)

Step 2

In a bowl star by pouring in the activated sourdough starter and then stir in filtered water.

Step 3

If you are using coconut milk, this is when to mix it in. Tip: make sure that you reduce the water quantity to begin with to count for the milk used.

Step 4

Now time for the flour, mix it in

Step 5

Lastly we mix in the salt.

Step 6

Knead for like 5 until a smooth ball is formed. Either by hand or by a kneading machine.

Step 7

Ball your dough and let it rest, covered, for 1 to 2 hours. I like using a bowl with a lid, if you don’t have a lid for your bowl, cover with a dish. Stay away from plastic wraps please.

Step 8

Now divide your dough into 30g pieces, oil your hand and ball the piece. To roll them out, I press them with torilla press I got used to that but you can roll them out with rolling pin whatever you have.

Step 9

Heat a skillet, stainless steel or cast iron, medium to medium high heat. Cook for a minute on each side. When to flip here’s the trick; you will see the edges of your flat bread change in color, and that change extends to the center of the bread this is your sign to flip and cook on the other side.

Step 10

Once you flip you might even get a beautiful puff, that’s always fun to see. Once your bread is golden take off the skillet and wrap with kitchen towel and place wide pot with a lid or if you have a fabric bread/tortilla warmer.

Tapenade

Step 11

Let’s start with the garlic, bake a head of garlic as a whole in the oven on 170 degrees for 20 to 30 minutes depending on the size of the bulb. Once soft take out, press out the garlic into a jar. This garlic can last you a week in the fridge covered with olive oil.

Step 12

Chop the olives, I like chopping instead of blending in a mixer or a blender. So with a knife finely chop your olives.