Jowar & Besan Flour Tortilla (Homemade)
This Jowar & Besan Flour tortilla are a healthy and versatile alternative to traditional wheat-based tortillas, making them suitable for individuals following a gluten-free diet or looking to manage their weight. The combination of jowar flour and besan provides a great balance of fiber and protein, while psyllium husk helps with binding and improves the texture. These tortillas are ideal for wraps, tacos, or as an accompaniment to curries
Nutrition Facts
Per serving
Energy
107 kcal
Protein
3 g
Carbs
18 g
Fat
3 g
Fiber
4 g
Ingredients
Besan (chickpea flour)
0.5 small cup (40g)
Olive Oil
1 tsp (5g)
Warm Water
0.25 small cup (80g)
Common salt
0.25 tsp (1.25g)
Isabgol (Psyllium husk)
1 tsp (5g)
Jowar Flour
0.5 medium cup (60g)
Instructions
Cooking Steps
Make the Dough:
- In a mixing bowl, combine jowar flour, besan, salt, and psyllium husk (if using).
- Add oil and mix lightly using your fingers.
- Gradually pour warm water, kneading until you form a firm but pliable dough.
- Cover the dough and let it rest for 10–15 minutes.
2. Roll the Tortillas:
- Divide the dough into equal balls.
- Place one ball between parchment paper or lightly dust with jowar flour.
- Roll into a thin circle. Handle gently, as gluten-free dough tends to crack easily.
Cook the Tortillas:
- Heat a non-stick pan/tawa over medium heat.
- Place the rolled tortilla on the pan and cook for 45–60 seconds on one side.
- Flip and cook the other side, pressing gently with a spatula for even cooking.
- Optionally, brush with a few drops of oil for added softness.
- Stack the cooked tortillas and cover them with a cloth to keep them soft and warm.