TIKTOK TORTILLA WRAP HACK

Ingredients

• 1.5 cups Whole Wheat Flour (sifted)
• 0.5 cups All‑Purpose Flour (Maida) (sifted, adds softness)
• 1 tsp Salt (fine sea salt preferred)
• 1 tsp Vegetable Oil (any neutral oil (canola, sunflower))
• 3/4 cup Water (lukewarm, adjust as needed for dough consistency)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together the whole wheat flour, all‑purpose flour, and salt until evenly distributed.

   Time: PT2M

2. Add Oil and Water

   Make a well in the center, add the teaspoon of oil, then gradually pour in the lukewarm water while mixing with your hand or a spoon until a shaggy dough forms.

   Time: PT2M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 4–5 minutes until smooth, elastic, and not sticky.

   Time: PT5M

4. Rest the Dough

   Cover the dough with a damp kitchen towel and let it rest for 5 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT5M

5. Divide and Shape

   Pinch off portions about the size of a golf ball (≈ 60 g each). Roll each portion into a smooth ball and flatten slightly.

   Time: PT3M

6. Roll Out the Roti

   On a lightly floured surface, roll each ball into a 6‑inch (15 cm) circle, about 1‑2 mm thick. Try to keep the edges even.

   Time: PT5M

7. Cook on Hot Skillet

   Heat a dry skillet or tawa over medium heat. Place the rolled roti on the skillet; cook for about 30‑45 seconds until small bubbles appear, then flip.

   Time: PT2M

   Temperature: Medium heat

8. Flip and Puff

   Cook the second side for another 30‑45 seconds, then press gently with a clean kitchen towel or spatula to encourage puffing. Flip once more for a final 10‑15 seconds if needed.

   Time: PT2M

   Temperature: Medium heat

9. Keep Warm

   Transfer cooked rotis to a plate and cover with a clean kitchen towel to keep them soft while you finish the remaining batches.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

22 g

Fat

2 g

Fiber

2 g