CORN TORTILLAS PREP + COOK TIME 45 MINUTES (+ STANDING) MAKES 16
To make the tortillas, you will need either white, yellow or blue masa harina, a flour ground from white, yellow or blue corn that is first soaked in a solution of lye mineral. This process, known as nixtamalisation, breaks down the structure of the corn, making it possible to form a dough. It has the added benefit of producing extra calcium and niacin.
2 cups (250g) white cornflour (masa harina) (see notes)
½ teaspoon table salt
2 teaspoons cumin seeds, optional
½ teaspoon chilli flakes, optional
1½ cups (375ml) water, approximately
Bu hikaye The Australian Women's Weekly Food dergisinin Issue 58 2020 sayısından alınmıştır.
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Bu hikaye The Australian Women's Weekly Food dergisinin Issue 58 2020 sayısından alınmıştır.
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