These thin, flexible Mexican flatbreads are made by kneading cornmeal dough and quickly cooking it in a pan. Use them to wrap fillings for tacos, quesadillas, and wraps.
Mix the salt into the cornmeal. Gradually add the warm water and knead until you have a soft dough that does not crack.
Divide the dough into equal small balls, cover, and let them rest for 10 minutes.
Roll each ball into a thin round between sheets of parchment paper.
Cook each side briefly in a hot skillet, until light brown spots appear. Turn the tortillas quickly; cooking them too long will make them tough.
Important: Corn dough is less flexible than wheat dough, so roll it out between a plastic bag or sheets of parchment paper to prevent tearing. Stack the tortillas and cover them with a cloth as soon as they are cooked to keep them soft.
Kızım da yardım etti, birlikte yapmak keyifliydi. Malzemeleri markette bulmakta hiç zorlanmadım.
Bekletme süresini atladım, tadı biraz eksik kaldı. Malzemeleri sırayla eklemeyi unuttum, kıvamı biraz farklı oldu.
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