**Instructions**
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the all-purpose flour and salt.
2. **Add Oil:** Pour in the cooking oil and rub it into the flour mixture with your fingertips until it resembles coarse crumbs. This step helps create a flaky texture.
3. **Gradually Add Water:** Slowly add the warm water, a little at a time, mixing until a soft, pliable dough forms. You might not need all the water, or you might need a tiny bit more – adjust as needed. The dough should not be sticky.
4. **Knead the Dough:** Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it’s smooth and elastic.
5. **Rest the Dough:** Place the dough back in the bowl, cover it with a damp cloth or plastic wrap, and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
6. **Divide the Dough:** Once rested, divide the dough into equal-sized portions (for samosa wrappers, aim for slightly larger pieces than for spring rolls).
7. **Roll Thin:** On a lightly floured surface, roll each dough ball into a very thin circular or rectangular shape. The thinner you roll, the crispier your wrappers will be. For samosa wrappers, you’ll typically cut these into halves. For spring roll wrappers, you can keep them whole or trim them to your desired size.
8. **Cook the Wraps (Optional, for pre-cooked flexibility):** Heat a non-stick pan or griddle over medium heat. Lightly brush the pan with oil. Carefully place one rolled-out wrapper onto the hot pan. Cook for 15-30 seconds per side, or until small bubbles appear and the wrapper is lightly cooked but not browned. It should remain soft and pliable. Stack the cooked wrappers between layers of parchment paper to prevent sticking.
9. **Alternatively (for fresh-cooked samosa/spring rolls):** Skip the pre-cooking step and use the freshly rolled raw dough directly for stuffing and frying/baking.
**Short Tips**
* **Don’t overwork the dough:** Over-kneading can lead to tough wrappers.
* **Keep the dough covered:** Prevent the dough from drying out while you’re working.
* **Roll as thin as possible:** This is key for crispy results.
* **Adjust water carefully:** The exact amount of water can vary based on flour type and humidity.
* **Store extra wrappers:** If pre-cooked, cool completely and store in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Thaw before using.
