Making corn tortillas at home is child’s play. Best of all, they are perfect for guilt free eating – there is no added fat, and you can add as little salt as you like. The process of rolling out the dough is made easier if you have a tortilla press, if you don’t just use a rolling pin and a folded over piece of plastic, to place the dough in.
- 1 cup masa harina flour* (a gluten free flour made from corn, that’s been specially processed – no substitutes available)
- 2/3 cups water
- Pinch salt
- Put flour, salt and water into a medium sized bowl and mix with a fork to produce a dough.
- Continue to mix by hand for 2 minutes, until it becomes soft and smooth (think play dough).
- Divide the dough in 8 pieces, and using a rolling pin or tortilla press, roll each piece of dough into a 6 inch tortilla shape. To stop the dough from sticking, place it in a clean piece of folded plastic whilst rolling it.
- Cut each tortilla into wedges and place on a few ovenproof trays.
- Bake in preheated oven for approximately 6 minutes, or until they start to brown (they will continue to crisp/harden as they cool).
- Turn tortillas over when you see their edges beginning to rise.
- Enjoy with your favourite dip.
(Recipe by Helen Prout)