Pour 2 cups (480 ml) water into a mixing bowl and add 2 tablespoons vegetable oil.

Add 2 cups (250 g) wheat flour, 1/2 cup (60 g) cornstarch, and 1 teaspoon salt to the bowl.

Whisk the ingredients until a smooth, thick batter forms with no dry lumps.

Let the batter cool until safe to handle. Knead it briefly on a lightly floured surface until smooth.

Divide the dough into 8 equal balls. Cover the balls with a clean kitchen towel to prevent drying.

Roll one dough ball into a very thin round wrap. Keep the remaining dough balls covered while rolling.

Heat a dry skillet over medium heat. Cook one wrap until light bubbles appear underneath.

Flip the wrap and cook the other side until lightly spotted. Repeat with the remaining dough rounds.

Stack the cooked wraps inside a clean kitchen towel. Keep them covered until serving to preserve softness.

Fill the wraps with toppings of your choice. Fold or roll them before serving.