Whole Wheat Mexican Tortillas
by Tarla Dalal
Well, have you always stayed off Mexican food because the tortillas are made with maida and maize flour? Of course, both these ingredients are terrors for diabetics as they have a high glycemic indexes and can make blood sugar levels rise quickly.
Now, you can make tasty Whole Wheat Mexican Tortillas. This recipe has more of wheat flour and a little maize flour, resulting in tortillas that are as tasty as the original but definitely healthier.
Use them to make sumptuous and delicious Burritos occasionally!
Whole Wheat Mexican Tortillas recipe - How to make Whole Wheat Mexican Tortillas
Preparation Time: Cooking Time: Total Time:
Makes 6 tortillas
1/2 cup whole wheat flour (gehun ka atta)
2 tbsp maize flour (makai ka atta)
salt to taste
whole wheat flour (gehun ka atta) for rolling
- Method
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 6 equal portions and keep aside.
- Roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the rolled out tortilla till light blisters appear on both the sides. Keep aside.
- Repeat steps 3 and 4 to make 5 more tortillas.
- Use as required.
| Energy | 44 cal |
| Protein | 1.4 g |
| Carbohydrates | 9.4 g |
| Fiber | 1.5 g |
| Fat | 0.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 1.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0 mg |
| Folic Acid | 4.4 mcg |
| Calcium | 5.3 mg |
| Iron | 0.6 mg |
| Magnesium | 16.2 mg |
| Phosphorus | 43.9 mg |
| Sodium | 2.3 mg |
| Potassium | 40.4 mg |
| Zinc | 0.3 mg |
The idea of maintaining small quantities of maize flour and combining it with wheat flour is great...I made Mexican wraps using these whole wheat tortillas and they turned out to be amazing...