Handmade Corn Tortillas
1/3 Cup Polenta (fine ground)
1/3 Cup Plain Flour
1 Tbs Oil (made up to 1/3 cup of liquid with boiling water)
¼ tsp Salt
Spray oil
Method:
1. Mix polenta and plain flour together with the boiling water and oil mix with a metal spoon
2. Turn onto a floured bench and knead for about 4 minutes , adding more flour to prevent it sticking.
3. Refrigerate dough wrapped in cling wrap until ready to chilli is cooking, about 10 minutes.
4. Divide dough into 4 even pieces, roll each into a ball and then roll out into a thin circle with the rolling pin on a floured surface.
5. Cook each Tortilla in a frypan lightly sprayed with oil until golden on each side, fold over and keep warm in foil until ready to serve.
1/3 Cup Plain Flour
1 Tbs Oil (made up to 1/3 cup of liquid with boiling water)
¼ tsp Salt
Spray oil
Method:
1. Mix polenta and plain flour together with the boiling water and oil mix with a metal spoon
2. Turn onto a floured bench and knead for about 4 minutes , adding more flour to prevent it sticking.
3. Refrigerate dough wrapped in cling wrap until ready to chilli is cooking, about 10 minutes.
4. Divide dough into 4 even pieces, roll each into a ball and then roll out into a thin circle with the rolling pin on a floured surface.
5. Cook each Tortilla in a frypan lightly sprayed with oil until golden on each side, fold over and keep warm in foil until ready to serve.