Homemade Corn Flat-Bread (Tortilla)

S R from London writes: “I recently went through your website and tried Kurminos Pizza and it turned out well. Thanks for the recipe. I want to make home made ‘el paso tortilla’ wraps. Can you please help me with a recipe?”

Here’s an old recipe of mine from my very first cookbook. Give it a try.


Corn Flat-Bread (Tortilla)

Tortillas are the national bread of Mexico. They are thin and round and made from a white cornmeal called masa. Tortillas are cooked on a griddle without browning, so they are quite soft and may be eaten as they are or fried briefly in oil to crisp them. Masa harina is available from specialty shops, or you can try fine white polenta as a substitute. Tortillas may be toasted and used for Tacos, or rolled and stuffed, as in Enchiladas.


YIELD: 8 tortillas.1/4 cup masa harina or fine white polenta,
1/4 cup cold water,
1/2 cup boiling water,
1/2 teaspoon salt,
1 tablespoon oil,
1 cup (250 ml) fine wholemeal flour.

Combine the masa or fine polenta and cold water in a bowl.

Stir this mixture into the boiling salted water in a saucepan over full heat. Stir until the mixture is thick, drawing away from the sides of the pan. Remove the thickened mixture from the heat and place it in a bowl.

Add the oil and mix thoroughly.

Stir in the wholemeal flour to make a soft dough and knead on a lightly floured board until smooth (about 10 minutes), adding more flour if necessary.

Divide the dough into 8 equal portions and shape them into balls. Flatten the balls and roll them out to 0.125 cm (1/16-inch) thickness.

Heat an un-oiled, heavy cast iron pan over moderate heat and, one at a time, bake the tortillas, flipping them over several times until they are lightly golden on both sides. Cool. Serve as suggested above.

Posted by Kurma on 11/8/11; 7:05:35 AM

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