Monday, June 24, 2013

Thin Cornmeal Tortilla


              When I moved over to The Netherlands six years ago there wasn't a tortilla to be found..anywhere. After a few years they started popping up..along with jars of really bad corn syrup tasting salsas,dips and equally bad tasting packets of taco seasoning. I have made tortillas myself on and off over the years but I fully admit to buying the chewy fake doughy tasting ones from the store. I kinda like those.

However, now that my tastebuds are changing once again, I can no longer tolerate that taste and texture anymore and have been trying out different recipes to see which ones we like the most. I have found a winner..

It comes from King Arthur which is no surprise there since every recipe of theirs always turns out perfectly..but there is a twist in this tortilla recipe. It uses both flour AND cornmeal..something a real tortilla would never have. What you get is a wafer-thin pliable soft tortilla that tastes amazing and is sooooo easy to make! You get a faint sweetness from the cornmeal and the softness from using flour. It's perfect and we love it.

Thin Cornmeal Tortilla

1-1/3 cups (5-1/2 ounces) All-purpose Flour
2/3 cup (3-1/4 ounces) Yellow Cornmeal
1/4 cup (1-3/4 ounces) Corn Oil or Vegetable Oil
1/2 cup plus 1 TBS (4-1/2 ounces) Water
1/2 tsp. Salt

In a medium bowl, mix together the flour,cornmeal, and oil. Gradually mix in the water and salt. Knead briefly, just until the dough is soft.

Divide dough into 10 pieces,weighing about 1-3/8 ounces each. Round the pieces into balls,flatten them slightly, and let them rest,covered for 30 minutes ( the resting period improves the texture of the dough by giving the  flour time to absirb the water,and it also gives the gluten time to relax,make the tortillas easy to roll out).

Preheat an ungreased cast iron griddle or heavy frying pan over medium heat. Working with one piece of dough at a time ( keeping the remaining dough balls covered), roll out each ball until about 8 inches in diameter. Fry the tortillas in the ungreased pan for 45 seconds on each side. Stack tortillas on top of one another as you remove them from the pan,to keep them soft and pliable. 

Serve warm or at room temperature. Store,tightly wrapped,in a plastic bag at room temperature. You can also freeze these if you want to use them at a later time.

Yield: 10 tortillas
Source: King Arthur Flour