If you are a regular hopper on my blog, you must be knowing that I am doing two themes, one is A to Z international Flat Breads and the other A-Z Recipe Challenge initiated on facebook. In A to Z International Flat Breads I would be posting daily a flatbread starting from the letter A to Z and for today the letter is C. In A-Z Recipe Challenge, we a group of bloggers choose key ingredients accordingly to the alphabet and post a dish every alternate month. So for this month the letter is ‘C’. So this time I decided to club one recipe for the letter C and I have chosen Corn Tortilla’s.
Corn tortilla is a type of thin, unleavened flatbread, made from powdered corn (Maize). In Guatemala and Mexico, there are three colours of maize dough for making tortillas- white , yellow and blue (or black). (Yes Even I was surprised when I read the blue Maize). Blue corn is a variety of flint corn grown in Mexico and Southwestern United States. Corn Tortilla is similar to Arepa’s (Though Arepa’s are much thicker than tortilla’s.) Corn Tortilla is a staple food in North American and Mesoamerican cultures since pre-Colombian times. (Source Internet).
Fresh Corn Tortilla’s can be enjoyed as taco’s with desired filling and also are the basis of many traditional Mexican dishes such as Enchiladas, Quesadillas etc. They can be served as an accompaniment to soups, stews and grilled meats . Corn Tortilla can also be deep fried to make crisp tortilla chips, which can be accompanied with salsas and dips such as guacamole.
So coming to what I cooked, I used corn flour to make this tortilla’s. I put my roti maker to good use, which is hardly used except for thalipeeth or making puris for Pani Puri. I made the dough quite soft and pressed in between the Roti maker using 2 Zip locks. Then I carefully turned them over to a pre heated pan. You would be tempted to make the tortilla as thin as possible, but it would then be bit difficult to turn them over. Also I think while cooking the Tortillas puff’s up , as it looked thicker than what I rolled. We enjoyed them the next day as a pizza base. I baked the corn tortilla’s again in oven topping it with pizza sauce and cheese.
Both my kids were delighted. My son loved it and said he always wants this pizza. He also said it tastes similar to nacho’s due to the crispy base. My 2 year old was like Mumma I love pizza. Mumma happy 🙂
Earlier Recipes on
A-Z Recipe Challenge
A-Z International FlatBreads
So here goes the recipe:
A simple vegan and gluten free tortilla to enjoy it as a wrap or pizza.
- 1 Cup Corn Flour/Maize Flour
- 1/2 tsp Salt (as per taste)
- 1 tbsp Oil (I used Vegetable Oil)
- 1/2 Cup Water (Lukewarm preferable) (or more as needed)
- Oil (For greasing)
Mix in the Flour, salt and Oil.
Knead it well to a semi stiff dough. Let it rest for 15-20 minutes so that it helps in hydration.
Divide the dough into equal size balls.
Grease two zip locks well. Add one ball in between and press in between the tortilla maker or Roti maker
Press it so that you get a disc abour 4-5 inch in diameter (Size may vary on the initial ball size)
Do not press it very hard or the tortilla will break. Also you would be tempted to make it thin, but do not make too thin, else it would be difficult to put it on the pan.
Cook in on slow to medium until cooked from both the sides.
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Day 3- International Flat Breads – Letter C
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