So we were invited over to a Canadian families house for a swim and bbq (as you do up here!). When Jewls (Canadian friend) was making tortilla at the bbq I asked what she was using and she said ‘cornflour and water’. I was so confused because I didn’t think that what I knew as cornflour would create the kind of consistency she got. And I was right because I got home and attempted to make tortilla’s with cornflour and water and it absolutely DID NOT WORK! How embarrassing that I even thought it could. Don’t try it. What an idiot!
So I made a call to Jewls and it turned out it was a SPECIAL corn flour that I needed. And I couldn’t find it at the supermarket – this was a health food shop find. But it was totally worth it. Apparently, you can get it on the internet, too. This flour, with water, makes a dough that you just roll out and then add to a dry hot pan and kazam! Dinner is served!
- • 2 cups Masa Harina
- • 1/2 teaspoon salt
- • 1 1/2 - 2 cups hot water
- Mix the salt into the masa harina and then slowly add the hot water in until you’ve got a dough that is not sticky or dry but firm and springy to touch.
- Meanwhile heat a pan (I used a griddle pan) on high. While it’s heating, take small amounts of the mixture and place it between two sheets of baking paper and roll out.
- I wanted to be able to roll these, so made them pretty thin and in a rectangle (like!) shape.
- Once the pan is hot then cook in batches. You can see the edges start to dry out and come off the pan – turn then. You’ll probably have a bit of colour on them, like this. They really don’t take long to cook if the pan is hot.
- We had them with marinated chicken, guacamole, tomato and rocket.