Recipe: Blue Corn Meal Tortillas

Recently, while browsing through my favourite cookery section in the local library, I chanced upon a book on grains, I did not know it would lead me to a beautiful journey of discoveries. I was introduced to a lot of new grains and a lot of new uses for our regular grains. One that intrigued me was blue cornmeal. I loved the look of it so I just had to try it and guess what? It turns out its not only very healthy and beautiful but its also super yummy! So today I am sharing with you this awesome recipe for tortillas, you could enjoy them with Beef/Chicken chilli or a simple vegetable and beans gravy.
What you need for 2 Servings
3/4 Cup blue cornmeal
1 Cup water, boiling
1/2 all-purpose flour, plus more for dusting
Pinch of ground white pepper & a pinch of nutmeg powder, salt to taste
Cooking spray/Oil
Preparation
In a medium bowl, sift the flour, nutmeg and white pepper together. Set the mixture aside.
In a large bowl, pour the boiling water over the cornmeal and stir to mix. Allow the cornmeal to rest and cool for 5 minutes.
After 5 minutes, use well-floured hands to work the sifted flour mixture in to the cornmeal. Once the flour is fully incorporated, remove the dough to a well-floured work surface.
Note that this dough is very sticky – you will need to replenish the flour on your work surface and hands regularly as you handle it.
Knead the dough for 1-2 minutes, replenishing the flour on your hands and work surface as needed and noted above.
Pinch off 4 balls of dough and sprinkle the top of each with flour.
Meanwhile, heat a non-stick pan over medium-high heat, grease it with 1tsp of oil or cooking spray. Using well-floured hands, pat one dough ball into a patty. Place the patty on the griddle, immediately use it to flatten the tortilla by applying gentle pressure with your hands to make it about 1/2cm thick tortilla.
Toast the tortilla for 3 minutes on either side, apply oil/cooking spray before turning over. The tortilla is done when dark brown spots begin to appear on its surface.
These tortillas are best enjoyed right off the griddle, but you may store them in an air-tight container and reheat for later usage.
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