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Mix the dry ingredients. In a large bowl, combine the flour, salt and baking powder.
Add the wet ingredients. Pour in the oil and warm water, mixing until a dough forms.
Knead the dough. Knead for approximately 10 minutes until smooth and elastic.
First rest. Cover the dough and leave it to rest for 1 hour.
Divide and shape. Divide the dough into evenly sized balls, depending on how large you'd like your wraps.
Second rest. Cover the dough balls and leave them to rest for another 30–60 minutes.
Roll them out. On a lightly floured surface, roll each ball into a thin, flat circle.
Heat your pan. Place a flat frying pan over high heat until very hot. No oil required!
Cook the wraps. Place one wrap into the hot pan. Once large bubbles appear and the underside is lightly browned, flip and cook the other side until lightly golden.
Keep them soft. Remove each wrap from the pan and immediately place it under a clean, damp tea towel. Stack the cooked wraps underneath the towel as you go. This traps the steam and keeps them beautifully soft and fluffy.