Knead for Texture Turn the dough onto a lightly floured surface. Knead the dough for 6–8 minutes. You are looking for a surface that is smooth and elastic, it should spring back slightly when poked.

The Rise Lightly oil your bowl and place the dough inside. Cover with a damp cloth or plastic wrap and let it rise in a warm spot for 45–60 minutes, or until it has doubled in size.

Divide and Shape Punch the air out of the dough and divide it into 6 equal portions. Roll each piece into a ball, then use a rolling pin to roll them into thin circles, roughly 7–8 inches wide.

Skillet Cook Heat a dry skillet or non-stick pan over medium-high heat. Place one wrap in the pan. Cook for 1–2 minutes per side. You’ll know it’s ready to flip when you see small bubbles forming and light golden spots appearing.

Keep it Soft Immediately move the cooked bread to a kitchen towel and cover it while you cook the remaining batches.