Ingredients:

  • 1 cup (150 g) Tapioca Starch (Flour)
  • 1/2 teaspoon (3 g) Fine Sea Salt
  • 2 large Eggs, room temperature
  • 1 Tablespoon (15 ml) Neutral Cooking Oil (Grapeseed, Canola, or light Olive Oil)
  • 1 1/4 cups (300 ml) Whole Milk or Dairy-Free Alternative, warmed
  • 1–2 Tablespoons Water (optional, for adjusting consistency)
  • Butter or Oil, as needed, for greasing the pan

Instructions:

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the tapioca starch and salt until well incorporated. This prevents lumps from forming later.
  2. Heat the Milk: Gently warm the milk in a small saucepan over medium heat until it is steaming but not boiling (approx. 140–150°F / 60–65°C). This heat is crucial for activating the tapioca starch.
  3. Mix Wet Ingredients: In a separate bowl or the main mixing bowl, lightly beat the eggs and the 1 tablespoon of neutral oil together.
  4. Activate the Starch: Pour the warm milk into the egg mixture while whisking constantly. Slowly incorporate this warm liquid mixture into the dry tapioca starch. Whisk vigorously until a smooth, thin batter is formed. The batter should be the consistency of heavy cream.
  5. Rest the Batter: Cover the bowl and let the batter rest at room temperature for a minimum of 20 minutes (up to 45 minutes). This resting time allows the starch to fully hydrate, ensuring maximum pliability.
  6. Prepare the Pan: Heat a 7–8 inch non-stick skillet over medium-low heat. Brush lightly with butter or oil.
  7. Portion and Pour: Give the batter a quick stir just before cooking. Pour approximately 1/4 to 1/3 cup (60–80 ml) of batter into the center of the hot pan.
  8. Swirl for Thinness: Immediately lift the pan and gently tilt and swirl it in a circular motion until the batter coats the entire base thinly and evenly.
  9. Cook the First Side: Cook for 1–1.5 minutes until the edges are set and start to pull away from the pan. The surface will look matte and dry.
  10. Flip and Finish: Gently flip the wrap over and cook the second side for only 30–60 seconds, until lightly colored (do not let it crisp).
  11. Stack and Store: Remove the cooked wrap to a plate or a wire rack lined with parchment paper. Stack them while still warm to help keep them soft and pliable. Repeat with remaining batter. Allow wraps to cool slightly before storing, covered tightly.