Wednesday, April 1, 2015

Corn Tortillas

Corn Tortillas
5 cups corn flour
2 cups warm water
1 tsp cumin

Pour 4 cups flour in a bowl. Add cumin and stir together. Stir water into mixture. Now you will have to use your hands to knead. Add 1/4 cup of flour at time and knead until dough is no longer sticky and can form into balls without breaking apart. I use about a 2 inch ball for each tortilla. If you have a tortilla press you can use it.
Or do as I did. Lay a piece of plastic wrap on table. Flatten ball of dough with hand. Lay of plastic wrap. Cover with another piece of plastic wrap. Flatten with a plate, it must be smooth on the bottom. I used a glass pie plate. Flatten out the tortilla until very thin, about 8 inch circle. Remove plastic wrap, see tip below. Heat a non-stick ungreased pan on med-high. Cook tortilla until lightly brown, flip and repeat, about 30 seconds per side.

Tip: When removing plastic wrap, gently peel off top layer, then lay back on top. Flip over tortilla and plastic wraps. Gently peel off other layer off plastic wrap. Turn tortilla into hand and peel plastic wrap off. Flip into frying pan. If dough sticks to plastic wrap add more flour. If it is crumbly add more warm water, a tsp at a time.

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