A 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|
- 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 !