Part 3/6:
The next part of the process involves creating the wraps, which Chidimma prepares by mixing flour, sugar (optional), cornflour, salt, and water to achieve a paste. She replaces the traditional dough-kneading method with a brushing technique.
Chidimma highlights the importance of using a non-stick pan, emphasizing that it is crucial for this method to succeed. After resting the batter for a while, she demonstrates how to maintain the right pan temperature.
When the pan is adequately heated, she shows how the batter can be spread evenly, allowing for multiple layers without tearing the previous ones. A key tip she shares is to reduce the heat after the pan is hot, then increase it to ensure proper cooking. The result? Smooth, perfectly cooked wraps that easily lift off the pan after cooling.