Homemade Popiah Skin (Wrapper)
500g plain flour
1/2 tsp salt
450~480ml of water
Optional 1tbsp tapioca flour
Mix all ingredients together to form a wet dough. Leave in the fridge to rest overnight.
Note: Depending on your preference for a thinner/thicker popiah skin, adjust the amount of water in the dough. For thinner skin, ensure that the dough has more water content than a dough for thicker skin. Make sure that the dough is cold for easier handling (if not the dough will be more 'flow-y').
Heat the pan on low heat. Rub the dough onto the pan, creating a thin layer, like skin. When the edges have slightly separated from the pan, you can use your hands/tongs to pull the skin off the pan. Voila!