6 Serves
68 Mins
In a large mixing bowl, combine the flour, salt, and water to form a smooth, soft dough. Knead well and let it rest for at least 30 minutes.
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MexicanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
75 µg / 400 µgCalcium
6 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
44 mg / 1,250 mgPotassium
44 mg / 4,700 mgSodium
384 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Divide the dough into small balls and roll them out on a clean surface until they are paper-thin.
Heat a tawa or large non-stick skillet over medium-high heat. Carefully place the thin dough circle onto the hot surface.
Cook for about 1-2 minutes per side until the bread is crisp and lightly golden, then remove and serve immediately.
16
g61
g53
g
Peruvian
Lebanese