Ingredients
• 2 cups (250g) all-purpose flour
• 1½ cups (360ml) water
• ¼ teaspoon salt
• ¼ teaspoon sugar (optional)
Instructions
In a mixing bowl, combine the flour, salt, and sugar. Gradually pour in the water while stirring until you get a smooth, lump-free batter. The consistency should be light and pourable, similar to pancake batter.
Heat a non-stick pan or flat skillet over low heat. Lightly grease the surface with oil and wipe off any excess. Pour a small amount of the batter onto the pan and quickly spread it into a thin round sheet using the back of a spoon or by swirling the pan gently.
Cook until the wrap becomes dry and slightly lifts off the edges, but do not let it brown. Remove carefully and place on a flat surface covered with a damp cloth. Repeat the process until all the batter is used up.
Stack the cooked wraps between layers of parchment or nylon paper and cover them with a damp cloth to keep them soft and pliable.
Once cooled, the wraps can be filled immediately or stored in an airtight bag in the refrigerator for up to 3 days, or frozen for longer storage.
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