These are a less traditional corn tortilla with a more accessible ingredient, polenta.
Notes
Make sure your surface is well floured to avoid any sticking.
Press gently on the tortilla and move it around to get a circular shape.
Be very careful when transfering the tortilla to the pan to avoid any tearing.
Make sure you lay the tortilla flat in the pan or it will crease!
Don’t overcook these or they will become hard and crunchy.
If you need any further help, or have any questions, you can message me on my Instagram @bonniedoesfood.
Ingredients:
(Makes around 15 tortillas)
200g plain flour
80g polenta
50g vegetable oil
125g water
1/2 teaspoon salt
Directions:
FOR THE DOUGH:
In a medium-sized bowl, whisk together the flour, cornmeal, and salt
Gradually mix in the water and oil. Stirring with a wooden spoon.
Gently knead for about a minute until smooth.
Portion and weigh the dough into pieces that weigh around 70g.
Round the pieces into balls and cover with a tea towel. Rest for 30 minutes.
TO COOK THE TORTILLAS:
Preheat an ungreased heavy frying pan over medium heat.
Working one ball of dough at a time, roll the balls into they’re about 7 inches in diameter. Make sure your work surface and rolling pin are well floured. The tortillas will be fragile so work carefully.
Fry the tortillas in the ungreased pan for about 45 seconds on each side. They should have little brown spots.
Stack the tortillas on top of each other to keep them warm and soft. Cover with a tea towel until use.
Enjoy!