Tortilla

Pasta dishes are just always delicious!

Mix all ingredients well and knead. Rest for 1 hour.

Form 12 egg-sized balls, and placed between two sheets of plastic wrap or waxy greaseproof paper, press into patties in a tortilla press. If a tortilla press is not available, use two wooden boards. Place two rulers about 2mm thick between the wooden boards to achieve an even thickness of the tortillas. (However, it should offer to roll out the balls with a pasta wood. Note of the Abtipper). Release the tortillas from the foil after pressing. If the tortillas do not come off well, i.e. if the dough is too wet, add a little more cornmeal to the dough. Bake the tortilla in a frying pan that is completely free of grease. Turn the tortilla to the other side only when it can be easily removed from the bottom with a wooden spoon. Bake on the second side, then flip again to the first side.

Form a napkin in a small basket. Wrap the finished tortillas in the napkin and keep them in the basket. If the tortillas are wrapped well, they will keep warm for an entire while.

Wrapped in a napkin and wrapped in plastic wrap, the tortillas can be kept in the freezer for 1 to 2 days.

Variations:

– Instead of cornmeal for tortillas, use plain cornmeal in a pinch. However, the tortillas will be brittle and will not roll well.

– 1/2 cup of corn flour for tortillas with 1/2 cup of wheat flour.

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