Make the flour tortilla dough

• Mix the bread flour, baking powder and salt.
• Add the hot water and melted butter, then knead into a smooth dough.
• If the dough is sticky, add flour a little at a time.

Shape and cook the flour tortillas

• Divide the dough into 12 balls, flatten slightly, flour both sides and cover.
• Roll each ball into a 20 cm circle.
• Cook in a dry pan over medium-high heat, 1 min per side, until golden spots appear.
• Keep warm under a towel.

Make the corn tortilla dough

• Mix the masa harina and salt.
• Add the warm water gradually until the dough feels like soft playdough.

Shape and cook the corn tortillas

• Divide into 10–12 balls and keep covered.
• Press or roll into thin rounds.
• Cook on a dry skillet over medium-high heat, 40–60 sec per side.
• Stack and wrap to keep warm.

Activate the yeast for the pita

• Combine the active dry yeast, sugar and warm water.
• Let stand until foamy.

Knead and rise the pita dough

• Mix the all-purpose flour and salt, then add the yeast mixture and olive oil.
• Knead until smooth.
• Let rise.

Shape and cook the pita

• Divide into 6–8 balls and roll into 6 mm circles.
• Cook in a hot skillet, 1–2 min per side, until puffed.
• Wrap to keep soft.

Make the naan dough

• Mix the dry ingredients.
• Add the warm water, yogurt and oil, then knead until smooth.
• Let rise.

Shape and cook the naan

• Divide into 6–8 pieces and roll into 6 mm ovals.
• Cook in a hot skillet, 1–2 min on the first side and 30–60 sec on the second.
• Brush with butter and cilantro while hot.

Make the lumpia wrapper batter

• Whisk the all-purpose flour, tapioca starch, salt, corn oil and water until smooth and lump-free.

Cook the lumpia wrappers

• Heat a nonstick pan over medium-low heat.
• Brush a thin, even layer of batter onto the pan.
• Let it set, then flip and cook the other side for a few seconds.
• Remove and repeat with the remaining batter, keeping the wrappers covered with a towel or lid.

Make the wonton wrapper dough

• Mix the plain flour and water with chopsticks until crumbly, then knead by hand until smooth.
• Cover and let rest.

Roll and cut the wonton wrappers

• Divide the dough in half and roll each piece thin, dusting with cornstarch and flipping to prevent sticking.
• Fold the dough like a letter, then cut into circles or squares.
• Unfold, stack and trim if needed.
• Coat both sides of each wrapper with cornstarch and lay them out individually to prevent sticking.