Cornflour Tortillas: Suitable for making tacos, quesadillas, burritos

This simple recipe should come in handy for lovers of Mexican cuisine, because these tortillas are great for making tacos, quesadillas, burritos, enchilada and other yummy. Of course, you can't do anything with corn flour alone, because it has a very low percentage of gluten. But even with the addition of wheat, the cakes are excellent.

Ingredients:

Corn flour - 160 g

Wheat flour - 100 g

Water - 140 g

Lean oil - 3 tablespoons

Salt - pinch

Sugar - 1.5 tsp

Yeast - 1 tsp

How to cook:

Prepare all the necessary foods from the list. The water used to make the tortillas must be very hot.

Sift wheat and cornmeal into a deep, convenient bowl. Add salt, sugar and yeast.

Pour in delicious vegetable oil (you can use olive oil) and very hot water. Start kneading immediately.

The dough will be crumbly at first. Stir until soft and supple.

Divide the finished dough into 6 equal balls. Cover the bowl with plastic wrap to keep oxygen out. Send it to a warm place for 30-40 minutes - the dough will "rest" before baking and will fit a little, due to the presence of yeast.

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Now place one ball at a time on a silicone mat or parchment sheet, roll it out as thinly as you can.

The edges of each piece will be wavy. You can give them an even round shape using a regular saucepan lid, just attach it and cut off any excess. From the scraps, you should get another cake.

Preheat a skillet. Put the blanks on it and bake for about a minute on both sides - the cakes are prepared very quickly. We love with light tan marks.

Now you need to put the finished cakes on a wooden cutting board and sprinkle each with cold water several times from a spray bottle. Cover with a clean tea towel.