For key visual step-by-step photos, refer to the body of the post.

Make the dough:

• In a bowl, combine all-purpose flour and salt.
• Pour in warm water and mix together with a pair of chopsticks until a dough forms.
• Knead until the dough becomes very smooth.
• Divide dough into 12 equal portions, about 21g each.
• Flatten each piece into flat discs. Dust with some flour over top.
• Cover with a damp clean kitchen towel or plastic wrap and let rest for 30 minutes.
• Dust a little extra flour onto the dough discs.
• Line a tortilla press with parchment paper and add a dough disc.
• Use the tortilla press to flatten the dough into a 4" round diameter. (Or use a heavy frying pan to flatten).
• Lay dough disc on a lined baking tray.
• Repeat with the remaining dough.
• Take one piece of dough disc and generously spread oil on it.
• Place another piece of dough on top, spreading oil the dough and stacking until 6 pieces are in a pile.
• Repeat with the remaining discs, making 2 separate piles with 6 pieces each.
• Take one pile of dough and pinch around the seams.
• Flatten the disc with your palm by pressing the disc while rotating it, to expand it in size.
• Turn it over and flatten the same way.
• Keep pressing the dough on both sides, alternating until it reaches a size of about 6" in diameter. Check the edges to see if they are lined up.
• Repeat with the other pile of dough discs.
• Now use a rolling pin to roll it out further to a diameter of about 9".
• Repeat with the other dough. You'll end up with 2 pieces of dough with a diameter of 9".
• Cover the dough with a clean kitchen towel or plastic wrap and let them rest for 15 minutes.

Cook the wrappers:

• Add water to a wok or large pot for steaming. Heat the water until it comes to a rolling boil.
• Place one piece of dough on parchment paper and carefully transfer to the wok.
• Cover with a glass lid and steam for 10 minutes at high heat.
• If you see the dough is puffing up, it is ready.
• Remove from the wok and repeat with the second piece of dough.
• Place the cooked dough onto a clean cutting board.
• Use an 8" round lid or plate as a guide and place onto the cooked dough.
• Use a sharp knife to cut around the edge of the lid or plate, to yield an 8" round dough.
• Remove the exterior rim (you can snack on it).
• Gently peel the wrapper skins to separate each sheet while still hot.
• Cover the peeled wrappers with a kitchen towel to prevent them from drying out.
• Let cool completely.
• Use in fresh spring rolls (popiah) or as a wrapper for deep fried spring rolls (cha gio).