These ultra-thin wraps, halfway between a savory crepe and a galette, are perfect for homemade samosas, spring rolls, steamed rolls, nems, and other creative wraps. Easy to make, soft, and neutral in taste, they adapt to any filling: vegetarian, meat, fish, or even sweet reinterpretations.
📝 Basic Ingredients (for about 12 wraps)
- 250 g (2 cups) all-purpose flour
- 360 ml (1½ cups) warm water (adjust as needed)
- ¼ tsp salt
- ¼ tsp sugar (optional, for slight softness)
👩🍳 Step-by-Step Preparation
1. Mix the Batter
In a large bowl, sift the flour with the salt (and sugar if using).
Gradually pour in the water while stirring with a whisk or spoon.
The batter should be smooth and lump-free, slightly thinner than pancake batter for easy spreading.
2. Cook the Wraps
Heat a non-stick pan over medium heat (you can lightly oil it).
Pour a small ladle of batter and quickly spread it into a thin circle using a spatula or spreader.
Cook for 30–60 seconds, until the edges lift and the surface looks dry.
Do not flip – they cook only on one side and will peel off easily.
Place each wrap on a plate and cover with a damp cloth to keep them soft.
3. Repeat for All Wraps
Stir the batter slightly between each wrap to maintain consistency.
Stack the wraps at room temperature, covered with a damp cloth or parchment paper.
🌿 Tips & Variations
Adjust the Water
- For more delicate wraps, use up to 400 ml water.
- For firmer texture (for sushi or cold rolls), reduce to 320 ml.
Flour Options
- Whole wheat: rustic and denser
- Rice flour: gluten-free but more brittle
- Chickpea or corn flour: more flavorful and gluten-free
→ Mix 150 g wheat with 100 g of alternative flour for balance.
Spices & Herbs
Add fresh herbs (coriander, parsley) or spices (turmeric, cumin, paprika) directly into the batter for aromatic wraps adapted to your fillings.
Oil-Free Cooking
For a fat-free version, use a high-quality non-stick pan heated well.
A drop of oil (coconut or sunflower) is usually enough.
