Corn Tortillas

A tortilla is a type of soft, thin flat bread made from finely ground flour. Corn tortilla is bread of maize flour which predates the arrival of Europeans to the Americas. These are low in fat and sodium, provides calcium, potassium,  fiber, iron and B vitamins. Tortilla can also be made with wheat flour

Tortillas are used to prepare many Mexican and, more generally, Latin American dishes. Traditionally, all these dishes (except burritos) are made with maize, not wheat, tortillas. The dishes include burritos, chalupas, chilquiles, enchiladas, enfrijoladas, gorditas, quesadillas, tacos, sincronizadas, sopes, taquitos, tacos dorados, tlayudas, tortilla chips, tortilla soups, tostadas

Nutrition Facts
1 corn tortilla = 52 calories

Cuisine: Mexican
Preparation time: 10 mins
Cooking time: 20 mins
Serves: 4

Ingredients:

Refined flour(maida) - 1 cup
Corn flour(makki ka aata) - 1/2 cup
Vegetable oil - 1/4 cup
Baking powder- 1/4 tsp
Salt - 1 pinch
Warm water as required- less than half cup

Method:

• Sieve together all dry ingredients (refined flour, corn flour, baking powder  and salt)
• Add oil and rub it with fingers until oil blends well. It will resemble bread crumbs
  
• Make a well in the center and add lukewarm water little by little until the dough is soft 
• Cover the dough will clean towel and let it rest for atleast 30 mins
  
• Knead the dough again and make equals sized balls from it
• Roll the dough as thin as possible
• Cook on non stick tawa flipping when bubbles starts to form
• Let it cool. Can be stored and refrigerated in ziplock bag for over a week

Notes:

• Whole wheat tortillas can also be made by replacing it with refined flour. We just need to use a bit more water as wheat absorbs more water. So accordingly we have to knead the dough more