Flat, circular pieces of bread, known as Ronto wrappers, were utilized to hold fillings, or to be used as a scoop for sauces or dips. In the year 34 ABY, these ronto wrappers were baked at Ronto Roasters, a restaurant established and operated by Bakkar, who was both a butcher and a podracing enthusiast. This establishment was located in Black Spire Outpost on Batuu, a planet situated in the Outer Rim. This flatbread served as the outer layer for sandwiches like the Ronto Wraps and Ronto Morning Wraps. Humans found ronto wrappers suitable for consumption.
Following the Battle of Takodana which also occurred in 34 ABY, Artiodac chef Strono Tuggs released his cookbook. This cookbook featured a recipe for ronto wrappers along with a close approximation of Bakkar's ronto wraps. Tuggs characterized the flatbread as uncomplicated yet adaptable, possessing both flexibility and durability, ensuring the fillings wouldn't cause the wrapper to become overly moist. Furthermore, it wouldn't overshadow the flavors of the fillings, a common issue with some other bread types. He suggested using it for dipping into gravy or a hummus-like spread, such as his Felucian Garden Spread, for which he included the recipe in his cookbook and served at his mobile eatery, Tuggs' Grub.
The initial dish to feature ronto wrappers, Ronto wraps, were revealed on February 27, 2019, as part of a comprehensive announcement detailing the forthcoming dining options for the Star Wars: Galaxy's Edge theme park. The dish first appeared in the first issue of the Marvel Comics miniseries, Star Wars: Galaxy's Edge, penned by Ethan Sacks and illustrated by Will Sliney. This issue was made available on April 24. Ronto wraps were introduced to the real-world at the Ronto Roasters restaurant within Disneyland Park upon its opening on May 31, with pita bread being used as the ronto wrappers.
The name "Ronto wrappers" was officially assigned when the recipe was included in the 2019 cookbook titled Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, authored by Chelsea Monroe-Cassel and Marc Sumerak. The recipe calls for ingredients such as warm water, olive oil, brown sugar, salt, instant dry yeast, minced garlic cloves, a blend of dried herbs like savory or marjoram, and all-purpose flour. The cookbook's recipes for both ronto wraps and Felucian Garden Spread list ronto wrappers as a necessary component.