7 ounces low-moisture part-skim mozzarella cheese, grated (pre-grated cheese works best)
2 ounces Parmigiano-Reggiano cheese, grated (pre-grated cheese works best)
1 egg (50 g, weighed out of shell), at room temperature
1/4 teaspoon kosher salt
3 tablespoons (42 g) canola oil
2 1/2 cups (300 g) tapioca starch/flour, plus more for sprinkling*
4 to 6 fluid ounces milk
*I only recommend buying tapioca starch/flour from nuts.com or Authentic Foods. Bob’s Red Mill tapioca starch is of inconsistent quality. Do not buy tapioca starch/flour from the Asian food store as it is frequently contaminated and will not work in this recipe.
Add all ingredients except milk to food processor in the order listed, then add about 1/4 cup milk. Process the mixture with chute open for about 2 minutes. Add more milk very slowly until the mixture just comes together, for a total of at least 1/2 cup (4 ounces), but no more than 6 ounces. If you’ve used freshly grated cheeses, you’ll need less milk. Process for at least another minute. The dough will be quite thick, but should not be dry. Scrape the dough out of the food processor onto a flat surface, and divide it into two equal parts. You should be able to knead it with your hands. If you think you may have added too much milk, try wrapping the dough in plastic wrap and chilling it until firmer.
Once the dough has chilled, heat a 10-inch cast iron skillet over medium heat (or a nonstick skillet over low heat). Working with one piece of dough at a time, place it on a flat surface lightly sprinkled with tapioca flour. Sprinkle the dough lightly with more tapioca flour. With a sharp knife or bench scraper, divide the dough into 4 equal pieces, about 3 ounces each. Knead and roll each piece into a round, and then roll into a circle about 7-inches in diameter. Move the dough often, sprinkling it with tapioca flour when necessary to prevent it from sticking. For a perfect circle, cut out a 6-inch round using a metal cake cutter or the lid of a metal pot approximately the same size in diameter. Roll the dough out a bit thinner, into about a 7-inch circle.
Carefully place the first circle of dough onto the hot skillet and allow it to cook until the underside is cooked and the wrap can be lifted easily with a wide spatula (about 45 seconds). Flip the wrap over and press down evenly with the spatula to sear the other side. Cook until the underside is set (about another 30 seconds). Remove from the skillet and cover with a moist tea towel. Repeat with the remaining 3 pieces of dough, and then with the other half of dough. Gather and reroll all scraps, and you should be able to get one more full wrap out of the recipe.
Serve the wraps immediately, or wrap them tightly in plastic wrap and store in the refrigerator for up to 1 week (or in the freezer, wrapped in a freezer-safe container, for longer). When you are ready to use a previously refrigerated wrap, warm in a hot cast iron skillet for a few second until the wrap has become pliable again (about 30 seconds).
Originally published on the blog in 2013. Most photos, video, and most text new. Recipe updated for ease and simplicity, and adaptability to ingredient variations.