|chewy and thin, perfect for wrapping anything|
Leftovers are easily stored in a ziplock bag in the fridge for a few days or in the freezer.
what you need:
*makes 20 large wraps
- 4 cups all purpose flour
- 2 cups hot boiled water
- 1/2 tsp salt
- 3 tbsp cooking oil (any kind)
what to do:
- Place flour and salt in a large bowl and pour boiled water in. Stir with chopsticks or the end of a wooden spoon, mixing until water and flour begin to come together.
- Lightly flour work surface, dump flour mixture on it and begin kneading (be careful it may be hot). Knead until dough becomes smooth, about 5 minutes. Put it back into the bowl and cover with tea towel and allow it to rest for 15-30 minutes (allows the gluten to relax for easier rolling).
- Roughly divide dough into 20 balls (about the size of a golf ball) - flatten dough balls into a disc shape with your palm, dip one side of it in oil, then put another disc on top and press down again with your palm. With a rolling pin, roll the two flattened together until about 1/4" thick, and you can a relatively circular shape. Repeat until all dough balls are rolled out.
- In a large non stick pan on medium heat, place the wrap down (no oil needed). Flip it once it starts to bubble up a bit, about 40 secs. Once the other side bubbles as well, take it off the heat and set it on a cookie sheet. When it's cool enough to handle but still warm to touch, gently separate the two wraps (this is why dipping it in oil is important so they come apart easily!) - keep it under a tea towel until time to serve. Enjoy!
|pulled pork, banh mi salad, and avocado |
in the homemade flour wrap