Homemade baked tacos recipe/ How to make tacos/tacos/ Stuffed tacos recipe / Tacos/Recipes

Mix maize flour, maida, salt, ajwain, oregano, and 1 tbsp oil in a mixing bowl.

Gradually add water and knead into a smooth and soft dough.

Divide the dough into 2 portions and roll each into smooth balls.

Roll one portion into a thin chapati using a rolling pin.

Use a circle cutter to make small circles (4 inch).

Preheat the oven to 180°C.

Heat a tava and dry roast the chapatis on both sides for 30 seconds each.

Place the chapatis on the oven rack and bake for 10 to 14 minutes, checking after 10 minutes to avoid burning.

Allow the baked taco shells to cool and become crisp.

For frying, make the dough the same way and roll out small chapatis.

Make holes in the chapatis with a fork to prevent puffing up.

Allow the chapatis to dry for an hour.

Heat oil in a pan and deep fry the chapatis on low flame until slightly colored, then drain excess oil.

Shape the fried taco shells using a rolling pin and allow to cool until crisp.

Equipment Needed

Spice Level:

Dietary