4 Serves
97 Mins
In a large bowl, combine whole wheat flour and a pinch of salt. Gradually add water to form a soft, pliable dough. Knead the dough thoroughly for 10 minutes, then cover and let it rest for at least 60 minutes.
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Vitamin K
2 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
234 mg / 4,700 mgSodium
146 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
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Divide the dough into equal portions and use a rolling pin to flatten each piece into a thin, circular disc.
Heat a cast iron skillet or tawa over medium-high heat. Lightly brush the surface with a small amount of oil.
Place the rolled dough onto the hot skillet and cook until bubbles form on the surface. Flip and cook the other side until lightly charred and cooked through. Season with a touch of salt and pepper if desired.
28
g123
g60
g
Mexican
Italian