Directions:
- In a stand mixer with the dough hook attachmet, add flour, baking powder, salt, essence, and corriander and mix together (can do this with the dough hook).
- Add vegetable shortening and turn mixer on medium low until the mixture resembles coarse crumbs.
- Add warm water slowly until dough comes together and forms a ball.
- All bits from the side should be incorporated into the dough.
- Let knead in mixer for 5 minutes.
- After kneeding, cover with a towell and let it rest for 15-30 minutes.
- After resting, tear off golf ball size pieces and roll into a ball.
- On a lightly floured surface, roll them out with a rolling pin (getting them round takes a lot of practice!).
- Cook tortillas in a pre-heated (on medium heat) skillet for 15-30 seconds per side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.56 Kcal (957 kJ) | ||
| Calories from fat | 80.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 14% | |
|---|---|---|---|
| Cholesterol | 4.78mg | 2% | |
| Sodium | 478.91mg | 20% | |
| Potassium | 44.66mg | 1% | |
| Total Carbs | 31.67g | 11% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 4.17g | 8% | |
| Iron | 2.1mg | 12% | |
| Calcium | 9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 287.73 Kcal (1205 kJ) | ||
| Calories from fat | 101.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.28g | 14% | |
|---|---|---|---|
| Cholesterol | 6.02mg | 2% | |
| Sodium | 602.89mg | 20% | |
| Potassium | 56.23mg | 1% | |
| Total Carbs | 39.86g | 11% | |
| Dietary Fiber | 1.57g | 5% | |
| Protein | 5.25g | 8% | |
| Iron | 2.6mg | 12% | |
| Calcium | 11.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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