Totally Bread Cookbook by Helene Siegel

Author:Helene Siegel [Siegel, Helene]
Language: eng
Format: epub
ISBN: 978-0-8041-5332-4
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2014-07-22T16:00:00+00:00

CORN TORTILLAS

Homemade tortillas take no time at all, and they are infinitely more satisfying than the store-bought kind.

1 cup Quaker Oats masa harina

½ cup warm water

Preheat a cast-iron skillet over high heat for 15 minutes.

Combine the masa and water in a mixing bowl, and mix with a wooden spoon. Press by hand to form a smooth dough ball. (Add more water if dry, more masa if too moist.) Divide into eight pieces and roll each in moistened palms to form small balls. Set aside, and cover with plastic wrap.

When skillet is hot, start pressing out tortillas one at a time. Line the bottom of the tortilla press with a plastic freezer bag. Place a slightly flattened dough ball on top. Cover the dough with another plastic bag, and press the handle down to flatten. Lift the cover, peel away the top bag, and flip the tortilla, dough-side down, onto the palm of your other hand. Peel off the plastic, and slap the tortilla onto the hot pan.

Cook about 20 seconds, until the edges begin to darken. Turn with a spatula and cook about 40 seconds longer, pressing with the spatula so the tortilla puffs slightly. Flip and cook 10 seconds longer. Stack on a towel and wrap to keep warm. To reheat, wrap in foil and warm 10 minutes in a 350-degrees-F oven.

MAKES 8 FOUR-INCH TORTILLAS

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