Sourdough breakfast burrito

Sourdough breakfast burrito

By
From
A Year of Practiculture
Serves
6-8
Photographer
Rohan Anderson & Kate Berry

This flatbread is chewy and bendy, perfect for wrapping up a heap of tasty home-grown ingredients for a hearty breakfast. I nabbed this flatbread recipe from Kate, who makes them in large batches, which we’ll then use over the next few days, wrapping things up in them or dipping them into things.

A meal like this uses a heap of home-grown ingredients but tastes like something you’d buy on a hot pavement in LA. Breakfast burritos aren’t very popular as street food in Australia, and I’m not often near any streets where food is served anyway. Out here in the sticks, I have to make my own, which actually is a good thing because I can fill these beauties with whatever I like. The chickens are still laying plenty of eggs, I have fresh chorizo, and cheese and chilli sauce are always in the house.

Ingredients

Quantity Ingredient

Sourdough flatbread

Quantity Ingredient
170ml Secrets of sourdough
450g organic plain flour, plus extra for dusting
1 1/2 teaspoons salt
80ml olive oil
125ml hot water

Burrito filling

Quantity Ingredient
1-2 tablespoons olive oil
50g butter
150g My chorizo, chopped
6 eggs, lightly beaten
chives, snipped, for sprinkling
1 jalapeno chilli, sliced
1 Smoked jalapeño (chipotle) sauce, to taste
125g cheddar, grated
salt, to taste
pepper, to taste

Method

  1. To make the flatbread, mix the starter, flour and salt in a large bowl until combined. Mix in the olive oil, then add the hot water and mix until a dough is formed and it becomes elastic. Cover the dough with a tea towel and set aside to rest for about 30 minutes.
  2. Heat a dry cast-iron frying pan over medium–high heat.
  3. On a lightly floured bench, cut the dough into twelve equal pieces (I’m terrible at getting them the same size) and roll each into a ball. Using a rolling pin and starting in the middle, rolling outwards and turning often, roll each ball into a flat round about 5 mm thick.
  4. Cook each flatbread in the hot frying pan for 45–60 seconds on each side, or until the flatbread no longer looks doughy.
  5. To make the filling, heat the olive oil with the butter in a frying pan over medium heat. Once the butter is melted, add the chorizo and fry until the colour of the sausage begins to leach out. Add the eggs and scramble until cooked.
  6. Lay out each cooked flatbread, paddle over some scrambled egg, sprinkle with chives and chilli, add a squirt of chipotle, and top with grated cheddar. Season to taste.
  7. Wrap and feast.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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