Fresh food is a must at our house so grabbing store bought tortillas just doesn't taste the same as hot from the griddle. Mine are simple and healthy, plus cooking them makes the house smell delightful!Corn Tortillas
First mix together for about 3 minutes, or until it becomes a dough ball:
2 cups Bob's Red Mill Masa Harina (I'm looking into grinding my own because the fresher the better!)
1/2 tsp salt
1/2 tsp baking powder
1 1/8 cups water
I use a pancake griddle and get it heated up on medium heat. You can also use a skillet.
Then separate the dough into 16-20 equally sized pieces and roll into balls. Cover with plastic wrap so they don't dry out as your roll and cook them.
Grab a bag (not plastic wrap it sticks together, a bread bag works just cut it open) or two sheets of wax paper. Put a ball in the middle of one half of the bag and fold the other half over. I push a heavy bowl down ontop (one that has a flath bottom) to flatten out the ball. Then I proceed to roll out my tortilla. I have a granite rolling pin so it rolls out fast!
Gently pull the plastic off the top of the tortilla and flip it over and pull off the other plastic.
Quickly flop the tortilla onto the griddle or skillet. Once you begin to see some bubbles appear, take yoru spatula and flip it over and let it cook on the other side. Once the other side is a little brown just remove it from the burner. I place mine in a 1 1/2 quart souffle dish and put the lid on to keep the heat in. It's the perfect size!
3 comments:
The sisters in the Spanish branch showed us how to use the wooden tortilla maker. So cool and easy. We'll have to get one next time you're in town. You look through where you smash the dough and if light cannot get through it is a good one (not warped). Jackie
Add some ground flaxseed for more nutrition!
I can't imagine we'd eat 16-20 tortillas at once. How do you store them between meals? I'm excited to try this recipe. Sounds really yummy!
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