There are recipes that many people can’t dare to do. One of these for me was corn tortillas. There is a wooden or cast iron tool used to make tortillas. It’s like a toaster, but smaller, round, and flat. When you put the dough between and press it, the tortillas are ready. It’s one of those things that feels therapeutic to watch. Until recently I thought this tool was a must for making tortillas, it wasn’t. As soon as I found out about this, I rolled up my sleeves.
Making tortillas is not the easiest thing in the world, but it is one of the most fun things and one of the things that gives great satisfaction. To make an analogy, you can roughly compare it to making yufka in Turkish cuisine. At the first attempt, it is not possible to get perfect results. You may encounter annoying things, but the more you do, the easier it gets. Of course, you shouldn’t take too long breaks in between, your hand will forget it quickly. This goes for anything that wants craftsmanship. Make sure there will be a difference between the first tortilla you make and the last one you make, even in each batch.
Since there are no many ingredients are used to make the tortilla, there are not many variables when preparing the dough also, so there cannot be many reasons for failure. Either the flour is too much or the flour is not enogh. If your dough is too liquid, add flour, if it is too solid, add water and knead.
The main challenging part of tortilla making and also the most fun part is the shaping phase. The most likely problem that you may encounter during the shaping phase is that the tortilla may come apart as you separate it from the bag after flattening it. The first layer comes off easily, it may break or fall apart when removing the second one. It’s not the end of the world, you can roll it back and reshape it, you just lose a few minutes and that’s acceptable.
Since we do not have a specially designed tool for this job and our mother did not make tortillas in front of us when we were children, we cannot obtain tortillas as thin and each the same size as those we bought from supermarkets, but even if they are a little thick, even if they are trapezoid, making something with a flour that is not easy to shape and which does not contain any additives is so satisfying.
After the tortillas are cooked, it is necessary for them to wait in an airtight place so that they do not dry out. For this spread a cheesecloth into a pot and put the cooked tortillas in the pot and put a lid on. You can store your leftover tortillas in a ziplock bag.
You can use corn flour tortillas to make tacos or to make corn chips. If you want to wait, I will share a delicious taco recipe as soon as possible.
Enjoy the recipe…
- 3.5 cups cornmeal,
- 1.5 cups of warm water,
- 1/2 teaspoon of salt.
- Mix 2 cups of flour and salt in a deep bowl,
- Add water and mix,
- Add the remaining flour little by little and knead until you get a wet dough that does not stick to the hand and has the consistency of play dough,
- Cover it set aside for 10 mins.,
- Cut a ziplock bag all around except the bottom,
- Take a small piece of dough and roll it up,
- Put the dough between the two pieces of bag and press it with a flat bottomed pan/container,
- Take the tortilla out of the bag and cook it in a heated non-stick pan in both sides,
- Place the tortilla into a pot in which you lay a thin kitchen cloth and keep it with the lid covered,
- Shape and cook the remaining dough in the same way and keep them in the pot.