Recipe for Land and Sea Makis

In a bowl, mix the two flours and make a well to add the hot water. Stir with a wooden spoon until you achieve a thick dough.

On a floured surface, knead the dough for 10 minutes. Divide it into several equal portions. Using a rolling pin, flatten the dough balls to obtain a very thin disc (place between two sheets of parchment paper if the dough sticks).

Cook the pancakes in a pan with a little fat and flip them as soon as you see the batter puffing up at the edges. Once the pancakes are cooked, let them cool.

To finish, place the wraps on a cutting board, spread the spreads, roll the wraps like a maki, then cut the makis from the roll. You can refrigerate your roll wrapped in plastic wrap for better stability when cutting. Arrange the makis on a plate or a serving board.