Fresh Flat Bread Corn Tortillas


by Chef Michel Nischan



  • 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


  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.


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