Whole Wheat Tortillas, Diabetic Tortillas
by Tarla Dalal
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For all you Mexican food aficionados, the Tortilla is a must-learn item! An inseparable part of Mexican cuisine, Tortillas are traditionally made with maize flour and plain flour. But as these ingredients are high on glycemic index, they must be avoided by diabetics.
This Whole Wheat Tortilla is a tasty workaround. We have combined whole wheat flour with a wee bit of maize flour to make super Tortillas, which you can load with your favourite fillings.
If you are not comfortable with maize flour, you can avoid that too. Make sure you do not cook the tortillas for too long as they will harden after a while. Once done, store them in an airtight container.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
- Divide the dough into 8 equal portions.
- Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook till light brown spots appear on both the sides.
- Use as required.
Nutrient values (Abbrv) per tortilla
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