Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon salt
• 3 tablespoons oil or melted butter
• ½ cup water (adjust as needed)

Instructions:

1. Mix the Dough:
   • In a large bowl, combine the flour and salt.
   • Add oil or melted butter and mix with your fingers until the mixture resembles breadcrumbs.
   • Gradually add water, kneading until a smooth, firm dough forms.
2. Rest the Dough:
   • Cover the dough with a damp cloth and let it rest for 20–30 minutes.
3. Roll the Wrappers:
   • Divide the dough into small, equal portions and roll each into a ball.
   • On a floured surface, roll each ball into a thin circle (6–8 inches in diameter).
   • Cut the circle in half to create two semi-circles.
4. Shape for Filling:
   • Take a semi-circle and fold it into a cone shape, sealing the edges with a dab of water.
   • Your samosa wrapper is now ready for filling and frying or baking!
     
     

Notes/Tips:

• Consistency: The dough should not be too soft or sticky; it needs to hold its shape.
• Flour Dusting: Use minimal flour for rolling to avoid dryness.
• Storage: Wrap unused dough or rolled wrappers in cling film to prevent drying.
• Pre-Made Option: You can slightly cook the rolled wrappers on a dry skillet (lightly, without browning) to make them easier to handle.