tortilla is a pancake prepared with corn flour, water and salt.

Originally from Mexico and Central America, the staple food of the Mesoamerican Amerindians was corn, the domestication of which, at least 9 years ago, contributed decisively to the sedentarization of these peoples. The tortilla is probably one of the oldest culinary preparations of this cereal.

The spanish word tortilla is a diminutive of the Spanish word cake, derived from the Latin expression torta panis designating, like the French word tarte, a flat circular preparation made from dough.

Versatile and easy to prepare at home, they can be served as an aperitif, as a bread or as a single dish with a garnish.

Difficulty level : low
Prep time : 10 min
Rest time : 20 min
Cook time : 15 min
Total time : 45 min
Yield : 6 servings
2 cups white corn flour (masa harina)
2/3 cup water
2 tsp salt
2 tbsp olive oil 

Preparation :

  • Add hot water to the corn flour and start mixing the dough.
  • With the mixture still sandy, add the oil and salt.
  • Continue to mix until you obtain a firm and malleable dough.
  • If necessary, add a little more water (1 tbsp at a time).
  • Wrap the dough in plastic wrap and let stand for 20 min at room temperature.
  • Once the standing time has elapsed, shape 1.6 inch small balls and flatten with a rolling pin between two sheets of baking paper to a thickness of 0.16 inch.
  • Heat a non-stick pan and place one disc of dough at a time.
  • Cook for about 1 to 2 minutes on each side.
  • Wrap in a tea towel to keep them soft.
  • Enjoy !

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