1 cup tomato puree
1 1/2 cups whole wheat flour
1 cup refined flour (maida or cake flour)
1/2 tsp sugar
1/4 tsp yeast
3/4 tsp salt
Take sugar and yeast in bowl. Add two tablespoons warm water and set aside till mix begins to froth.
Mix wheat flour, refined flour, frothy yeast and salt in bowl. Add tomato puree and knead into soft dough. Let sit for 15 minutes.
Divide into small 2 inch balls, dust balls with flour and let sit for 5 minutes.
Roll out rotli style and roast tortillas on both sides on a hot non-stick pan or tawa till evenly cooked.
Store and use for making Enchilladas.
Serve filled with baked beans, chopped cooked meat like beef or chicken, onions, green kahmiri chilli peppers, cheese and coriander, add pepper flakes if you want them spicy. Fold tortillas and put in a oven safe dish. Top with tomato enchilada sauce, grated mozzarella cheese and olives. Bake for 5 minutes till warm and cheese is melted.