If you like cheaper and nicer, the next step is making your own wraps. There’s a bit of a knack to it, so they’ll get better with practice. Basically just flour (plain white flour is fine, or add a variable portion of maize flour (I’m avoiding calling it corn flour because that generally means corn starch, and here you want actual flour made from ground dried corn)), drop of oil (optional), salt & water.
Noticeably better than the off-the-shelf ones, due to all the preservatives and what-not that you don’t need to add if you’re not planning to keep them on a supermarket shelf for 3 months.
If you like cheaper and nicer, the next step is making your own wraps. There’s a bit of a knack to it, so they’ll get better with practice. Basically just flour (plain white flour is fine, or add a variable portion of maize flour (I’m avoiding calling it corn flour because that generally means corn starch, and here you want actual flour made from ground dried corn)), drop of oil (optional), salt & water.
Noticeably better than the off-the-shelf ones, due to all the preservatives and what-not that you don’t need to add if you’re not planning to keep them on a supermarket shelf for 3 months.
It’s never even occurred to me to make our own wraps! Will have to give it a go.