Spicy Maida Wraps with Tangy Tomato and Onion

1.In a large mixing bowl, combine maida and salt. Add 1 tablespoon oil and gradually pour warm water, mixing to form a soft, pliable dough.

2.Knead the dough on a lightly floured surface for about 8-10 minutes until smooth. Cover with a damp cloth and let it rest for 20 minutes.

3.Meanwhile, prepare the filling: In a medium bowl, combine finely chopped tomato and onion.

4.Add mayonnaise, soya sauce, and white vinegar to the tomato-onion mixture. Stir well to combine.

5.Season the filling with red chili powder, black pepper, chaat masala (or garam masala), and salt to taste. Mix thoroughly. Optionally, add chopped coriander leaves for freshness.

6.Divide the rested dough into 6 equal portions and roll each into a smooth ball.

7.On a lightly floured surface, roll each dough ball into a thin circle about 7-8 inches in diameter.

8.Heat a non-stick skillet or tawa over medium-high heat. Place one rolled dough circle on the skillet.

9.Cook for about 30 seconds or until small bubbles appear. Flip and cook the other side for another 30 seconds.

10.Brush the cooked side with a little oil or butter, flip again, and cook for 15-20 seconds until golden brown spots appear. Repeat for all dough circles.

11.To assemble the wraps, evenly spread the spicy tomato and onion filling onto each cooked wrap, leaving a small border around the edges.

12.Roll the wrap tightly to enclose the filling. Serve immediately for best taste and texture.