WHY IS IT NECESSARY TO USE TEPID WATER?
The tepid water will soften the butter and make it easier to incorporate into the dough. The kneading time will also be slightly reduced, and the texture less elastic, making it easier to roll out.
MAKES 4 × 22 CM
WRAPS
230 g plain flour
2 g salt
25 g unsalted butter,
chilled and cut into cubes
125 g tepid water (about 25°C)
1 Using a stand mixer fitted with the dough hook attachment, mix the flour, salt and butter at the lowest speed until the mixture resembles breadcrumbs.
2 Add the water and knead at the lowest speed until the dough has a smooth consistency. Transfer the dough to a round-bottomed bowl, cover with a tea towel and set aside to rest at room temperature for about 30 minutes.
3 Using a dough scraper, divide the dough into four 90 g pieces. Gently form each one into a ball.
4 Dust a work surface with flour. Using a rolling pin, roll out each dough ball to a thickness of 2 mm, using rolling rods as a guide. Turn the dough frequently to retain the rounded shape and prevent it sticking to the work surface.
5 Heat a frying pan over a medium–high heat. Add the first pancake and cook for about 30 seconds. Watch carefully and remove the pan from the heat when brown patches appear on the cooked side. Turn the pancake over using a spatula, return to the heat, then cook for 30 seconds on the other side. Slide onto a plate and cover with a slightly damp tea towel. Repeat for the other three wraps.