by Tarla Dalal
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Tortillas are at the heart of Mexican cuisine. With many an interesting filling, you can turn these Flour Tortillas into satiating and lip-smacking snacks that can even replace a meal. Here, we have used a wholesome combination of whole wheat flour and plain flour to make these Flour Tortillas. You can even make a large batch of these when you find time and store them in the freezer for quick use on a hurried day.
- Combine the flours, oil and salt in a deep bowl and knead into a soft dough using enough water.
- Cover and keep aside for 30 minutes.
- Divide the dough into 14 equal portions and roll each portion into a 200 mm. (8”) diameter circle using a little plain flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti till light brown spots appear on both the sides.
- Use as required.
- You can store the tortillas by keeping them in an air-tight container and freeze it.
Nutrient values per tortilla
|Vitamin A||17.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||0 mg|
|Folic Acid||2.1 mcg|
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