Ingredients:
140g plain flour
1/4 tsp salt
180ml water
oil, as needed
Method:
In a large bowl combine the flour and salt. Mix in the water to form a batter (you may need a little more or less of the water, depending on the humidity and the age of the flour) then cover the bowl and set aside to rest for 60 minutes. You are looking for a batter that is quite thick and thoroughly mixed, but which is still thin enough to drop off the back of a wooden spoon.
Use kitchen paper to lightly grease a non-stick pan then place on medium-low heat. When the pan is hot turn the heat down to low then ad a heaped tablespoon of the batter to the centre of the pan. Quickly spread the batter out evenly to form a circle about 15cm in diameter. Continue smoothing out the batter as the skin dries out and cooks.
Cook the skin very briefly, until it is cooked on the base and the edges curl slightly — take care not to over-cook! Remove carefully from the pan and set aside as you repeat the process to cook the remaining wrappers.
Once done, the wrappers can either be refrigerated or frozen until needed.
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