Basic plain wraps

Combine the flour, salt and baking powder in the bowl of a food processor. With the dough hook attached, mix the dry ingredients until well combined.

Add the oil and water with the mixer running at medium speed. Mix for 1 minute, stopping occasionally to scrape the sides of the bowl. After about 1 minute, or when the mixture comes together and begins to form a ball, decrease the mixing speed to low. Continue to mix for 1 minute or until the dough is smooth.

Transfer the dough from the mixing bowl to a well-floured work surface. Divide the dough into 8 equal portions. Roll each piece into a ball and flatten with the palm of your hand as much as possible. If the dough is sticky, use more flour. Cover the flattened balls of dough with a clean tea towel and allow them to rest for 15 minutes before proceeding.

After the rest period, heat 15ml (1 tbsp) oil in a large non-stick pan over medium-high heat. Roll each piece of dough into a circle, as thinly as possible. Keep the work surface and rolling pin lightly floured. Don’t stack uncooked wraps on top of each other or they will get soggy.

When the pan is very hot, place one dough circle into the pan and cook until the bottom surface is lightly browned in places and starting to bubble, 30 seconds – 1 minute. If the wrap is browning too fast, reduce the heat; if it’s taking longer than a minute to see golden brown spots on the underside of the wrap, increase the heat slightly. Flip the wrap over and cook for a further 30 seconds. The longer you cook the wrap, the more likely it will become dry and brittle; it should stay as soft and pliable as possible.

Remove the wraps from the pan and stack on a plate until they are all cooked. Allow the wraps to cool completely if you’re not using them immediately. When cool, wraps can be stored in an airtight bag or container. They will keep well at room temperature for 24 hours or can be frozen.