4 Serves
87 Mins
In a large bowl, combine whole wheat flour with a pinch of salt and enough water to form a soft, pliable dough. Knead thoroughly and let it rest covered for 45 minutes.
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Vitamin 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
235 mg / 4,700 mgSodium
432 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 dough into small balls and use a rolling pin to flatten each into a thin, circular disc on a cutting board.
Heat a tawa or non-stick skillet over medium-high heat. Lightly brush the surface with a small amount of vegetable oil.
Place the rolled dough onto the hot skillet and cook until small bubbles appear, then flip and cook the other side until golden brown spots form.
Remove from the heat and season lightly with salt and pepper if desired before serving warm.
28
g123
g60
g
Mexican
Italian