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

Make the dough:

Cup of Yum
1. In a bowl, combine all-purpose flour and salt.
2. Pour in warm water and mix together with a pair of chopsticks until a dough forms.
3. Knead until the dough becomes very smooth.
4. Divide dough into 12 equal portions, about 21g each.
5. Flatten each piece into flat discs. Dust with some flour over top.
6. Cover with a damp clean kitchen towel or plastic wrap and let rest for 30 minutes.
7. Dust a little extra flour onto the dough discs.
8. Line a tortilla press with parchment paper and add a dough disc.
9. Use the tortilla press to flatten the dough into a 4" round diameter. (Or use a heavy frying pan to flatten).
10. Lay dough disc on a lined baking tray.
11. Repeat with the remaining dough.
12. Take one piece of dough disc and generously spread oil on it.
13. Place another piece of dough on top, spreading oil the dough and stacking until 6 pieces are in a pile.
14. Repeat with the remaining discs, making 2 separate piles with 6 pieces each.
15. Take one pile of dough and pinch around the seams.
16. Flatten the disc with your palm by pressing the disc while rotating it, to expand it in size.
17. Turn it over and flatten the same way.
18. 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.
19. Repeat with the other pile of dough discs.
20. Now use a rolling pin to roll it out further to a diameter of about 9".
21. Repeat with the other dough. You'll end up with 2 pieces of dough with a diameter of 9".
22. Cover the dough with a clean kitchen towel or plastic wrap and let them rest for 15 minutes.

Cook the wrappers:

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