Mix flour and salt in a bowl, add the water gradually and mix well. Try not to leave any lumps.
If you have time, let the batter rest. The batter will separate during the resting time, so mix the batter once more before cooking them. Omit the resting time and cook right away if you like.
Heat a 26 cm frying pan without oil, and pour in 1 ladleful of the batter from Step 2, and cook until both sides are golden brown.
To prevent them from drying out, cover with a damp cloth.
Wrap up your favorite filling and enjoy. This is a miso flavored meat and lettuce wrap.
Egg salad with lettuce and ketchup in a wrap is simple and my family's favorite.
This is chicken karaage (fried breaded chicken) with lettuce and cucumber (hiding behind the lettuce) wrap.
Ham, bacon, tuna, anything goes well. Don't forget to add a lot of veggies. Wrap them up in foil and they are great for bentos.
Story Behind this Recipe
I wanted to make a wrap that I could wrap savory fillings up in. It had to be easy, using the flour that I always have on hand. And I didn't want to knead or roll out the dough. So I simplified the steps for making usual wraps, and they turned out really nice.
Try not to have any lumps in your batter, but it's okay if there are a small few. Go ahead and cook them!
Be sure to cook the batter thoroughly. If it isn't cooked thoroughly, they tend to stick to one another.