Wraps on their own are not really that tasty compared to other flat breads such as naan. However, they are very diverse as once can fill them with pretty much anything. The trick is to get them as thin as possible but still soft wo one can roll them easily afterward.

Ingredients

• 400g wheat flour
• 1tsp baking powder
• 1tsp salt
• 1/4tsp soda
• 1tsp honey
• 65g oil
• 170g water

Instructions

Knead all ingredients together until you get a nice dough. Cut the dough into four equal pieces and form little balls. If you have time, let the dough rest in the fridge. It will get easier to form if you do, though you do not have to.

Flatten the dough with you hands and roll it out as round and thin as possible. I found that stretching it out with the hands before again using the noodle walker helped a lot in getting really thin warps.

Preheat a pan at maximum heat. Add a wrap and turn it once the underside gets lightly golden. Remove them once the other side also got some light colour and store them in a wet kitchen towel to keep them soft.

Note that you do not aim for a nice color by letting them in the pan for longer than half a minute to a minute on each side. This would make the wrap more crispy (and delicious) though you would no longer be able to role it afterward as it would break very easily.