Ingredients
225g/8oz fine cornmeal
1 egg, beaten
little lukewarm water
Method
1. Mix 225g/8oz fine cornmeal with 1 egg and a little lukewarm water to fetch a dough that comes away from the sides of the bowl.
2. Knead on a job surface until smooth and stand for 30 minutes. Cut into 8 equal slices and roll out to just thin pancakes 12.5cm/5in in diameter.
3. Dry fry in a hot non-stick frying pan until speckled brown on each side - about 45 seconds on each side. Use as fresh as possible.
Note: You can fetch a gadfetch called a tortilla press, which flattens out the balls of dough so that they are just thin. If you cannot fetch hold of one of these, then patience and a rolling pin is all you need.
Orignal From: Tortilla wraps
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