Mexican and Tex Mex food is a hit with kids and adult alike. I love it too, more because I love any chance of indulging in fresh guacamole, salsa and sour creme.
But think party food and think how to feed the kids and you do know that tortillas are an answer.But we don’t want that much gluten added to our already sedentary lifestyle do we? And thus I decided to make some for quesadilla for a party. Trying such food on adults first and then finally was loved by the kids too.
In making these whole grain, low gluten, they end up being made with a super grain and vegan too. Ragi and some whole wheat flour do the magic here and you don’t miss the flour at all, plus an interesting colour. Great to make ahead and store in ziplock pouches.
1 1/2 cup wheat germ flour
1 1/2 cup ragi flour
1 tbsp roasted flax seed
5 tbsp sesame oil
1 1/3 cup luke warm water (Based on the Rh Factor of the place that you live in and the season this quantity can vary. The idea is to have a soft dough. If the dough is dry add 1-2 tbsp of water and if the dough is too sticky, leave it outside to dry out a bit, then dust with a tbsp of whole wheat flour and the dough will come back together)
1. Mix the whole wheat flour, ragi flour and flax seed in a bowl
2. Transfer the mix onto the kitchen counter. Make a small well in the middle and pour the oil. Rub the oil into the mixture till it looks similar to sand.
3. Use Luke warm water to knee the dough to a soft ball.
4. Allow the mixture to rest for 20 minutes.
5. Divide into 16 balls and roll out the dough using a rolling pin.
6. Heat a skillet. Cook each tortilla evenly on each side till some brown spots are visible on the tortillas. Cool and store.
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