Corn Tortillas
Serving Size, Ingredients and Equipment:
For 20 small corn torillas:
- 2 cups corn flour
- 1 1/3 cups warm water
Music for this recipe:
- 2 cups corn flour
- 1 1/3 cups warm water
Music for this recipe:
Cooking Instructions and Methods:
Special equipment: you will need a good crêpe pan or cast-iron skillet to make these.
Mix the flour and water together to form a soft dough. Roll a 1 ½ -inch ball of dough out as flatly as you can (or use a torilla press) between two sheets of plastic wrap.
If the dough sticks to your hands or the pastic wrap it is too moist, but if the edges of the dough after rolling are grainy or uneven, the dough is too dry.
Heat your iron pan on high heat. Place the torilla in the skillet. When you notice the edge of the dough beginning to dry out, flip over and cook on the other side. The result should be a creamy-white tortilla with speckled brown spots. Flip back and fourth as needed for about 2 minutes cooking time in total.
Try pressing down on a point in the center of the tortilla just before it finishes cooking to make it develop air bubbles. Also, try using this technique to make Indian chapata bread.
Mix the flour and water together to form a soft dough. Roll a 1 ½ -inch ball of dough out as flatly as you can (or use a torilla press) between two sheets of plastic wrap.
If the dough sticks to your hands or the pastic wrap it is too moist, but if the edges of the dough after rolling are grainy or uneven, the dough is too dry.
Heat your iron pan on high heat. Place the torilla in the skillet. When you notice the edge of the dough beginning to dry out, flip over and cook on the other side. The result should be a creamy-white tortilla with speckled brown spots. Flip back and fourth as needed for about 2 minutes cooking time in total.
Try pressing down on a point in the center of the tortilla just before it finishes cooking to make it develop air bubbles. Also, try using this technique to make Indian chapata bread.
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