4 Serves
95 Mins
6 g
44 g
4 g
In a large mixing bowl, combine the whole wheat flour with a pinch of salt and enough water to form a soft, pliable dough. Knead the dough thoroughly for 10 minutes until smooth, then cover and let it rest for 60 minutes.
Ingredients, vitamins, and health benefits
Salt
Salt And Pepper
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
20 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
236 mg / 4,700 mgSodium
578 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Divide the rested dough into small balls and use a rolling pin to flatten each into a thin, circular disc on a clean surface.
Heat a tawa or heavy-bottomed skillet over medium-high heat. Lightly brush the surface with a small amount of vegetable oil.
Place the rolled dough onto the hot tawa and cook for about 1-2 minutes per side until golden brown spots appear and the bread puffs up slightly. Season with a light sprinkle of salt and pepper before serving hot.
Whole Wheat Flour
Vegetable Oil
Vitamin A
0 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
20 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
236 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3
g11
g1
g
Mexican
IndianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgAlcohol
0 g