Mexican : Corn Tortillas
| List of ingredients: |
|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| 2 cups | corn flour | |
| a little | warm water | |
| Cooking procedure |
|---|
| Make a nice pliable dough of the flour and warm water. Divide into small lemon size balls and
roll into very thin round chapattis and cook. That is it, your corn tortillas are done. |
| Storage tips: |
| If no oil is used while making them, corn tortillas can be stored for a month in the fridge. |
| Any additional information: |
Corn Tortilla flour is called Masa Harina in Mexican, and is available in most supermarkets.
Tortillas have to be really thin. Make sure the thickness is even. |
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