Whole Wheat Mexican Tortillas
by Tarla Dalal
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Added to 4 cookbooks
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Well, have you always stayed off Mexican food because the tortillas are made with maida and maize flour? Of course, both these ingredients are terrors for diabetics as they have a high glycemic indexes and can make blood sugar levels rise quickly.
Now, you can make tasty Whole Wheat Mexican Tortillas. This recipe has more of wheat flour and a little maize flour, resulting in tortillas that are as tasty as the original but definitely healthier.
Use them to make sumptuous and delicious Burritos occasionally!
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 6 equal portions and keep aside.
- Roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the rolled out tortilla till light blisters appear on both the sides. Keep aside.
- Repeat steps 3 and 4 to make 5 more tortillas.
- Use as required.
|Energy|| 53 kcal|
|Protein|| 1.9 gm|
|Fat|| 0.3 gm|
|Vitamin A|| 5.7 mcg|
|Vitamin C|| 0 mg|
|Calcium|| 6.7 mg|
|Iron|| 0.7 mg|
|Folic Acid|| 5.2 mcg|
|Fibre|| 0.5 gm|
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