In a bowl mix flour, salt and oil together.

Make a well in the middle of the flour and start adding water in small quantities as you knead flour into a dough.

Knead for 10 minutes as you would chapati.

Let rest for 10 minutes.

Divide dough into small balls, about 5.

Take one ball and roll into a small chapati. Set aside. Roll the other balls into small chapatis.

Start stacking them by applying oil on the first chapati followed by flour. Place second chapati on top of first one. Apply oil and flour. Stack third chapati. Apply oil and flour. Stack fourth chapati. Apply oil and flour. Stack last chapati. Do not apply oil on last chapati.

Roll your stacked chapatis into one big chapati.

Place chapati on fryer without oil and cook lightly on each side until it gets firm but not fully cooked.

As it cooks the chapatis will start to separate and you can now peel off one by one and keep aside. Cover with a damp cloth to prevent them from drying out.

Arrange the cooked samosa wraps neatly and cut into two ready for forming samosa wraps.