Homemade Corn Tortilla Recipe
Homemade Corn Tortilla Recipe is a simple Mexican flat bread made with cornmeal. A classic of the Mexican cuisine.
The Homemade Corn Tortilla Recipe is simple and quick with just a few ingredients like maize flour,salt and hot water. The hot water acts like a binding and the corn partially cooks itself in the heat allowing it to bind itself into a dough. Although the traditionally recipe does not add wheat flour, I have added just a bit into the recipe, as i found it easier to roll, cook and make hard shell tortillas.
Serve the Corn Tortillas with Roasted Vegetables and Mexican Salsa.
If you like Mexican Cuisine, then you must try a few of the recipes below.
20 M
30 M
50 M
4 Servings
Ingredients
- 1 cup Makki Ka Atta (Yellow Corn Meal Flour) , also known as masa harina or makkai ki atta
- 1/4 cup Whole Wheat Flour
- Salt , a pinch
- Hot water , as required
How to make Homemade Corn Tortilla Recipe
To begin making the Homemade Corn Tortilla Recipe, in a medium bowl, mix together masa harina, whole wheat flour, salt and hot water until thoroughly combined.
Place the dough onto a clean surface and knead until pliable and smooth. Knead for a good 5 minutes until the dough is smooth.
The humidity in the hands and the heat from the water will bring the dough together and make it smooth.If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water.
Place the dough in a bowl, cover with a tight fitting lid or a plastic wrap and allow it to rest for half an hour.Preheat a cast iron skillet or or a heavy bottomed skillet.
Divide dough into 6 to 8 to equal size balls. Using a rolling pin or a tortillas press, dust the dough portions on flour and roll out into a 6 inch diameter circle.
Place the rolled out tortillas on to the preheated skillet and allow to cook for approximately 30 seconds. You will notice that the tortillas will start to puff.
Flip over to the other side and cook the tortillas until they puff this side as well.You can optionally place them on a flame and make them puff fully.
Repeat process with the remaining dough portions and store the tortillas covered with a towel to stay warm and moist until ready to serve.
Serve the Corn Tortillas with Roasted Vegetables and Mexican Salsa.
