Whisk together all the dry ingredients in a large bowl.

Add the oil, yoghurt and boiling water and use a spoon to quickly stir the dough together. Quite quickly, it should become a moist but cohesive dough that you can pick up (be careful though, it will be hot!). Add the boiling water conservatively and add more if needed to form a dough that is moist but not overly soft or wet but perfectly smooth once kneaded.

Allow the dough to sit for a minute or so, then place onto a dry clean benchtop. Knead for a minute or just until it forms a smooth, moist ball of dough. Cover with the bowl you mixed it in for 2-3 minutes.

Flour a bench top with tapioca flour. Divide the dough into however many wraps you want to make. These wraps are best when made really thin – they are more flexible and less doughy. The dough makes 5-6 wraps

Take the first piece of dough and roll it out as thin and wide as you can. Use a large mixing bowl with a sharp lid or a spring form cake tin edge (22cm diameter) to cut a circular wrap out of your dough. Make sure the dough is larger than the bowl before you cut. Press down and wriggle gently to ensure a clean cut.

Gather the scraps back into the dough and repeat with the remaining dough until you have all your wraps.

Preheat a large skillet or fry pan over a medium heat. Once hot, add a scant amount of ghee or oil if you're using it. Add the first wrap and cook for 1-2 minutes before flipping to cook on the other side. The wrap should look cooked and perhaps have some lightly browned spots. Repeat with the remaining wraps.

Store leftovers in an airtight container in the fridge. To use, simply microwave or heat in a steamy oven to restore their flexibility. You can also freeze and defrost the wraps in the microwave or in a warm pan with a splash of water for steam.