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Soft Maize Tortillas

Soft Maize Tortillas

A grain prepared for the pan
Author:
Austin Welsh-Graham
| Source:
The Toasty Book of Bread
Categories: The Toasty Book of Bread Bread Form Main Material Leavening Cooking Method Regional Route Collection
Tags: Flatbread Maize No fermented rise Pan-cooked The Americas and Caribbean The Toasty Book of Bread
Ingredients
231 g Masa harina for tortillas378 g Water (Warm, initially.)0.5 g Fine salt25 g Water (Extra if needed.)
Description

Lift a tortilla from the pan and bend it while it is still warm. A good one yields easily, ready to gather beans, a spoonful of stew or simply a little salt. Its modest size hides a great deal of work. Before the disc can meet the heat, somebody has made maize into a dough that can hold together.

Soft maize tortillas made with masa harina, pressed evenly and cooked on a hot dry pan. Makes 16 tortillas, about 38 g dough each.

Recipe
General
1
Cook about 30-45 seconds. Turn for 60-90 seconds, then turn again for 10-15 seconds. If it puffs, allow another 15-20 seconds to finish.
Mixing and kneading
1
Mix flour, salt and water. Knead briefly into a smooth, pliable mass. Cover while the pan heats over medium-high heat.
Shaping and layering
1
Press one 38 g ball between two sheets into a 13 cm disc. If edges crack, knead a little more water into the batch. Peel away both sheets.
Cooling and serving
1
Wrap in the cloth. Repeat, adjusting heat to produce toasted spots without scorching. Keep uncooked dough covered.
Notes

About 45–60 minutes. Press or flat-bottomed pan, food-safe pressing sheets, hot dry frying pan and clean cloth.

Start with the bread

Taste the first one warm. Serve the stack promptly with cooked beans, salsa or another filling you enjoy.