Fresh Flat Bread Corn Tortillas

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by Chef Michel Nischan

Course:

Ingredients

  • 2 cups masa flour
  • 1 1/2 cups water
  • 1/2 cup oil grape seed or corn
  • 1/2 cup corn kernels raw
  • 2 teaspoons salt to taste

Directions

  1. Mix water, oil, and masa flour with corn kernels and 2 teaspoons salt. Mix together to make a pliable dough that does not stick to your hand.
  2. Divide dough into balls a little larger than a golf ball and place between two large sheets of plastic wrap. Use a large sauté pan to press the tortilla to the thickness of the corn kernels.
  3. Heat an iron skillet over medium heat. Drizzle a small amount of oil onto the tortilla and into the skillet. Spread it with a piece of paper towel to coat the pan evenly. Place the tortilla in the hot skillet oil side down. Cook for a couple of minutes until it begins to form air bubbles or turns lightly browned. Turn the tortilla over and finish cooking. Remove to plate and set aside.

Tips/Techniques

This segment appears in show #3204. Recipe courtesy of Michel Nischan © 2007 Michel Nischan
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