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Corn Tortilla Recipe
Corn Tortilla is a Mexican flat bread. I have included to compare with famous Punjabi Makki Roti
Ingredients
1. Masa Harina: 2 Cups
2. Hot water: 1¼ Cup
Flour for dusting and rolling
Method
1. Mix Masa and hot water to form dough..
2. Gather dough in a ball. Cover with a damp kitchen towel or a plastic film wrap. Let it rest for 15 to 20 minutes.
5. Divide dough into 12 equal size balls. One ball will make one tortilla.
6. Flatten one ball to form a patty.
7. Roll out to form a 6 to 9" diameter disc no thicker than a dime (10¢ coin). Corn has no gluten, so rolling out can be a problem. In India Makki Roti is just rolled out by hand.
To roll out Corn Tortilla, put the dough patty in between two sheets of wax paper. Roll it out. Peel off the top wax paper. Lift the Tortilla with the wax paper still on the bottom and flip it on to the hot griddle, peel off the wax paper.
8. Heat a griddle medium to hot. Put the disc on the griddle. It takes about two minutes to cook one Tortilla in three steps as follows:
a) Cook about 30 seconds. Use a turner to lift an edge to see that the underside has brown spots.
b) Flip it over. Cook about one minute. It may start to puff lightly from the steam.
c) Flip it over and cook another 30 second.
Yogi's Notes
1. Corn is soaked in lime, dried and then ground to make flour. Regular corn flour in India as well as in United States, are just made by grinding corn. You can replace Masa Harina with corn flour.
2. Cornstarch is very fine corn flour, and cornmeal is too coarse. Don't use cornstarch or cornmeal to replace Masa Harina.