CORN TORTILLA

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CORN TORTILLA RECIPE

INGREDIENTS

  • Masa harina/ yellow corn flour/ Makki ki atta – 1 cup
  • Salt – 1/4 tsp
  • Hot water – as needed

METHOD:

1. Mix corn flour, salt and add required hot water to knead to a soft dough. Keep aside for 1 hour.

2.After an hour, knead again and divide into 4 equal sized balls. Use any fine flour (like rice or white corn starch) to dust and roll into flat discs like we do for roti. I used all purpose flour for dusting. But as I said any gluten free flour should work.

3. Heat a tawa and toast the rolled tortilla in medium flame without changing its colour.

4. Cool down and cut into triangles.

5. Pre heat oven at 190 deg C and bake it at the same temperature for 6 mins first, then flip and bake for another 6 mins or until the tortillas turn crisp.

NOTES

  • This yellow corn flour is sold as masa harina or makki ki atta in the stores. It is slightly corase in structure.
  • The dough should be non sticky yet soft.
  • The rolled tortilla will look with cracked edges, but don’t worry about it.
  • You can deep fry the chips instead baking. But make sure to cook slowly to make it crisp.
  • You can reduce the baking temperature by 10 deg C if you find the colour too dark.

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