30 min
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Basque cuisine
Allergens
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Corn flour 0.2 kg
Txuri flour (R) 0.05 kg
Water 0.22 l
Table salt 0.007 g
Elaboration
  • Temper some salted water. 
  • Form a hollow cone shape on a table with both the corn and plain flour. Add water.
  • Knead until all the ingredients are well mixed.
  • Leave to set until the dough cools.
  • Form ball shapes (95-100 g each) and make the tortilla shapes.
  • Cook on a hot grill.
Nutritional information (1 portion)
Fiber 1.54 g
Saturates 0.14 g
Monounsaturated fatty acids 0.24 g
Polyunsaturated fatty acids 0.42 g
Cholesterol 0.0 mg
Calcium 8.7 mg
Iron 1.07 mg
Zinc 0.72 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 2.2 ug
Salt (Sodium) 0.54 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.