Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cornmeal, finely ground | 170 g | Sweet · Heating |
 Whole-wheat flour, freshly measured | 110 g | Sweet · Cooling |
 Olive oil, divided for the griddle | 20 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds, lightly crushed | 4 g | Pungent, Bitter · Heating |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 190 g | Whole culinary ingredient |
Step-by-Step Preparation
- Measure 190 ml (about 3/4 cup) warm water for Corn Wheat Skillet Tortilla; begin with three quarters, then add the remainder by the tablespoon so the dough or batter does not become slack.
- Mix the two flours with cumin, oil, salt, and hot water. Mix with the heat off for 1–2 minutes, lifting from the bottom until the ingredients are uniform and no clumps remain.
- Rest the dough and press small balls into thin rounds. Keep the dough covered for 18–23 minutes, then roll on a lightly dusted surface to an even 2–3 mm thickness.
- For Corn Wheat Skillet Tortilla, preheat the griddle over medium heat for 6 minutes; a drop of water should skitter briefly and evaporate before the first bread goes on.
- Cook quickly on a dry griddle and stack under a cloth. Hold the griddle at medium heat and allow 2–3 minutes on the first face and 1–2 minutes after turning, until the surface looks dry, brown freckles appear, and the center springs back.
- For Corn Wheat Skillet Tortilla, stack the cooked breads under a clean cloth for 8 minutes so steam softens their surfaces; serve them warm rather than holding them on the griddle.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Corn Wheat Skillet Tortilla is a freshly cooked flatbread intended to be eaten warm Vata: brush lightly with ghee and pair with a moist vegetable. Pitta: keep pungent fillings modest and avoid hard charring. Kapha: roll it thin, use little fat, and choose one modest bread.
USDA Nutrition Facts for Corn Wheat Skillet Tortilla
| Nutrient | Per 100g | Per Serving (1 serving (124g)) |
|---|---|---|
| Energy (Calories) | 238 kcal | 297 kcal |
| Protein | 6.3 g | 7.8 g |
| Total Carbohydrates | 41.6 g | 51.8 g |
| Dietary Fiber | 4.9 g | 6.2 g |
| Total Sugars | 0.3 g | 0.4 g |
| Total Fat | 6.4 g | 7.9 g |
| Calcium | 18.8 mg | 23.3 mg |
| Iron | 2.28 mg | 2.84 mg |
| Magnesium | 76.9 mg | 95.8 mg |
| Phosphorus | 154.6 mg | 192.4 mg |
| Potassium | 193 mg | 240 mg |
| Sodium | 327 mg | 407 mg |
| Zinc | 1.37 mg | 1.71 mg |
| Copper | 0.21 mg | 0.26 mg |
| Manganese | 1.09 mg | 1.36 mg |
| Selenium | 19.0 µg | 23.6 µg |
| Vitamin C | 0.06 mg | 0.08 mg |
| Vitamin A (RAE) | 4.3 µg | 5.3 µg |
| Vitamin E | 1.51 mg | 1.88 mg |
| Vitamin K | 3.0 µg | 3.7 µg |
| Thiamin (Vitamin B1) | 0.25 mg | 0.31 mg |
| Riboflavin (Vitamin B2) | 0.11 mg | 0.13 mg |
| Niacin (Vitamin B3) | 2.37 mg | 2.95 mg |
| Vitamin B6 | 0.31 mg | 0.38 mg |
| Folate (DFE) | 16.3 µg | 20.3 µg |
| Choline | 7.1 mg | 8.8 mg |
