### Instructions
1. **Combine Dry Ingredients:** In a large bowl, whisk together the all-purpose flour and salt.
2. **Add Fat:** Pour in the vegetable oil (or melted ghee for a richer samosa flavor). Using your fingertips, rub the oil into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for achieving that characteristic flaky texture.
3. **Form the Dough:** Gradually add the warm water, a little at a time, mixing until a soft, pliable dough forms. You may not need all the water. 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, and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
6. **Divide and Roll (Samosa Wraps):** Divide the rested dough into equal-sized balls (about 1.5 inches in diameter). On a lightly floured surface, roll each ball into an oval shape, about 6-7 inches long and 4-5 inches wide. You can trim the edges to create a neater oval if desired.
7. **Divide and Roll (Spring Roll Wraps):** For spring roll wraps, divide the dough into smaller balls (about 1 inch in diameter). Roll each ball into a very thin circular or square shape, approximately 6-8 inches across. The thinner, the better for crispy spring rolls!
8. **Cook the Wraps (Optional, for Spring Rolls):** Some spring roll recipes call for briefly cooking the wraps before filling. To do this, gently heat a non-stick pan over medium-low heat. Place a rolled-out spring roll wrap in the pan and cook for about 15-30 seconds per side, until it just starts to change color and is pliable. Do not let it brown. Stack cooked wraps with parchment paper in between to prevent sticking.
9. **Store:** If not using immediately, stack the rolled-out wraps with parchment paper in between and store in an airtight container or zip-top bag in the refrigerator for up to 2-3 days, or freeze for longer storage.
### Short Tips
* **Don’t over-knead:** Over-kneading can make the dough tough.
* **Resting is key:** Don’t skip the resting step for a more pliable dough.
* **Keep it thin:** The thinner you roll the wraps, the crispier your samosas or spring rolls will be.
* **Dust generously:** Use plenty of flour when rolling to prevent sticking.
* **Experiment with fillings:** The beauty of homemade wraps is endless filling possibilities!
