Tortilla

by Edward Daniel
Slender, disk shaped unleavened flatbread pancakes made from finely ground maize (corn) fried to perfection; Tortilla.

Nab something soft and supple and savour every bite.

Slender, disk shaped unleavened flatbread pancakes made from finely ground maize (corn) fried to perfection; Tortilla.

Tortilla will topple any believe that vegan food can’t be simple to make.

Make this:

  • When you’ve got a party organised and need some flatbreads to go with your dips
  • When you’ve a Mexican evening and tortillas to go with your dishes is just the treat
  • When Uncle Tom has a barbeque organised and you’ve been asked for a contribution, and some freshly made tortilla will polish off the event

Tortilla was inspired by melancholy of attending Mexican restaurants with friends; recreating a little outside experience.

Tortilla is traditionally made with maize flour – indeed it was a staple food of the Aztecs who occupied Mesoamerica and dates back for 10,000 years BC. Though, nowadays it is made with wheat flour and a South Asian version of the “chapati”.  Though, this dish heralds maize.

Here yellow corn tortilla provides a good source of beta carotene, a potent antioxidant benefiting healthy skin, protecting vision and improving respiratory health.

I purchase my maize flour from a quaint Mexican supermarket near Warren Street in London, called Mestizo Market which can be found here.

Love.

Edward x

Slender, disk shaped unleavened flatbread pancakes made from finely ground maize (corn) fried to perfection; Tortilla.
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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g maize flour
  • ¼ tsp baking soda
  • Pinch of salt
  • 145ml filtered water, hot
  • 1tbs lemon juice
  • 1tbs coconut oil, melted
  • Olive oil for frying

Instructions

  1. In a large mixing bowl, mix the maize flour, baking soda with the salt.
  2. Add in the lemon juice and oil.
  3. Pour in the filtered water and use your hands to knead into a dough.
  4. Cover with clingfilm and set to one side for about 20 to 30 minutes.
  5. Divide the dough into about 8 pieces and roll into balls. If the dough is too flaxy add a drop or two of water – but do not overwater as it will affect the rolling and consistency. It shouldn’t be flaky and not too soft.
  6. Either use a tortilla press or place between two sheets of baking paper and use a rolling pin. Use a 5-inch ring to cut round (I use the bottom of a pastry lid).  You can use 7-inch and make about 4/5 but I prefer smaller bite sized.
  7. Heat up a skillet. Add in the tortilla. A minute later pour in about a teaspoon of olive oil. And toss over and add olive oil.  The tortilla should turn a light-yellow colour and as it browns, it cooks.  Place on a plate and repeat.
  8. Immediately serve with dips or a nice chilli.

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