Wheat Corn Tortillas
- 100 g whole wheat flour
- 100 g corn meal (makai ka atta)
- 1 tbsp tahini / unpolished sesame seed powder
- ½ tsp unrefined salt
- ¼ – ⅓ cup warm water for kneading, as required
In a bowl, mix all the ingredients except water. Knead into a firm dough, adding warm water, a little at a time. Cover the dough with a kitchen towel and allow to rest for 30 minutes. Make 12-16 small balls and use a tortilla press to form small tortillas. Alternatively, if you don’t have a tortilla press, dust a flat surface with dry wheat flour and roll out the dough balls into evenly thin tortillas, about 4″ in diameter. Heat an iron skillet or tawa and roast the tortillas, one at a time, on both sides until they are done. Cover and keep until they are served.
Makes 5-6 tortillas