Corn tortilla

30 min

Type of dish: Bread and pastries

Temperature: Room temperature

Cuisine type: Basque cuisine

Allergens

Ingredients for 5 portions Calculate portions

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)

Energy

185.1

kcal

Carbohydrates

38.4

Proteins

4.41

Lipids

1.2

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.