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. And, nibble.
Tortilla will topple any believe that vegan food can’t be simple to make.
- 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.
Tortilla is vegan and gluten-free.
What to do next
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 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
- In a large mixing bowl, mix the maize flour, baking soda with the salt.
- Add in the lemon juice and oil.
- Pour in the filtered water and use your hands to knead into a dough.
- Cover with clingfilm and set to one side for about 20 to 30 minutes.
- 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.
- 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.
- 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.
- Immediately serve with dips or a nice chilli.