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

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 !