Delicious corn tortillas: step-by-step recipe

History of making flatbreads

Flatbreads are known in almost every country: Italian focacia, piadina, Mexican tortillas, tacos, Georgian mchadi, Tatar, Uzbek, as well as all kinds of corn, rye and other flatbreads with fillings. Corn tortillas are found in traditional cuisines of many nations. The exact date of their appearance has not been determined. Corn appeared in our country less than a century ago and became popular in the form of porridges and other dishes. But in countries where corn has long been grown and made into flour, corn tortillas were very popular. So, let's take it in order.

Georgian mchadi are round flatbreads with a simple composition. To prepare them, only corn flour and water are used; mchadi often replaces bread. Traditionally, they are baked over coals in a frying pan; the best frying pan for this is considered to be a ketsi frying pan. These unleavened cakes are also baked in other clay vessels. It is impossible to prepare real Georgian flatbreads in a modern kitchen; their original taste can only be tasted in Georgia itself. Mchadi also comes with additives, for example, cheese, which is added when kneading the dough.

Another type of corn tortilla is Mexican tortillas. Unlike Georgian mchadi, which are more like pies, tortillas are shaped like thin pancakes. Previously, their preparation was a complex and lengthy process. In Mexican families, it was customary to grind corn kernels in special mortars, and then bake tortillas under a special press. The modern cooking method has been greatly simplified, and today you can prepare tortillas from corn flour, the recipe for which you will find in today’s review. Mexican corn tortillas are the basis for many dishes.

What these two similar dishes have in common is that they can be baked in the oven or fried in a pan, but no oil is added. If you use oil when frying the corn tortillas, they will turn out a richer golden color. Afterwards they should be dipped in a paper towel to remove any remaining fat.

Making flatbreads

Cooking options

To make corn tortillas with cheese, you need to cut the still hot tortillas and put a piece of any salty cheese in the middle. Delicious! For greater softness, you can add margarine or butter to the dough, and bake these cakes for 3 minutes on each side. You can also use corn grits instead of flour, but you need to keep in mind that the grits are not as finely ground as flour.

We offer another version of the dish - corn cakes with kefir. These are thin flatbreads that are slightly different from the previous ones. You need to take 200 g of corn and wheat flour, 100 g of semolina, salt, 2 tsp. sugar and 150 ml kefir. Mix all the ingredients and let stand until the semolina and flour swell. Then roll out the dough on a floured surface. The dough should not be sticky or hard. Cut out beautiful circles from the dough using a plate. Place a filling of cheese and herbs, meat or fish, and any vegetables on each circle. Then place another circle on top and pinch the edges. Bake in the oven on baking paper at 180 degrees until golden brown.

Useful tips

There is a dietary recipe for flatbreads made from flour and kefir with low calorie content. You can cook in the oven or slow cooker. To add an unusual taste, mchadi is cut while it is still hot and a small piece of suluguni is placed inside. For cooking, it is better to use premium flour. Traditionally, in Georgia they take raw materials made in a water mill. Coarse grinding is strictly prohibited in this case. You can add sparkling water to the dough to make it soft and fluffy. For a crispy and tasty crust, add a spoonful of semolina.

An interesting option for flour tortillas is to make a large dish. One mchadi in this case will be equal to the size of the frying pan. Then it is used instead of bread or as a hearty snack.

Georgian corn flatbreads mchadi go well with spicy dishes like lobio or kharcho. They go well with barbecue. Better to eat hot. If necessary, reheat before use.

A good serving option is to dip it in an omelette and fry it in a frying pan in vegetable oil.

These flatbreads will please all family members, and they won’t take too much time to prepare.

Good afternoon, my dear readers! Today I want to share with you recipes on how to make delicious corn tortillas. They can be perfectly used as an addition to various meat or legume dishes instead of regular bread. Or serve as an independent treat: with cottage cheese, butter or jam. Georgians and Mexicans have options for baking from this cereal. The first ones call them mchadi and turn out to be very lush. And in the Mexican version, the tortillas are so thin that you can wrap something in them.

The flatbreads are baked by adding wheat or rice flour. With such additives, the dough becomes more elastic and pliable to work with. For additional taste, you can knead the dough with herbs, vegetables, herbs or spices.

Baking will be a good addition to the vegetarian menu, and will also diversify the table during numerous church fasts. Plus is perfect for proper nutrition (PP). The calorie content of such bread is about 170 calories per 100 g. This is almost half less than a loaf of wheat. They're quick and easy to make, so it's worth a try.

The benefits of corn tortillas

Dishes made from corn flour will be useful for everyone, especially children and the elderly. Corn tortillas do not cause allergic reactions and do not cause obesity. Corn grains are rich in mineral composition, amino acids and vitamins. Corn grits help remove harmful substances and toxins from the body, normalize metabolic processes, and strengthen the immune system. Due to its high digestibility, this product is indispensable in our diet.

For people suffering from diabetes, corn flour is recommended with water. Unleavened corn tortillas are used in dietary nutrition; the dish helps to improve the health of the intestines. Regular consumption of corn tortillas will make your hair and teeth strong and improve the appearance of your skin.

Preparing a Lenten menu is now not difficult, because we told you how to prepare corn tortillas. HozOboz hopes that you will use corn flour more often, and this dish will help enrich your body with useful substances! We wish you bon appetit!

Pilaf, salad with your hands, no knife and fork, no cutlery at all. And eating soup without a spoon is absolutely fantastic.

As it turned out later, in the Caucasus, unleavened flatbread - lavash - often serves as both a fork and a spoon, Asian chopsticks perfectly replace cutlery (I even learned how to use them), Mexican tortillas - flatbread made from corn or wheat flour - replace a fork, spoon and knife for Mexicans .

With the help of these tortillas they pick up sauce or hold pieces of meat, pick up salads, and in general, tortillas are the basis for many dishes of Mexican cuisine - enchiladas, burritos, fajitas, etc. The flatbread is used to wrap the filling or serve as bread for many dishes. They eat with them.

Tortilla (Spanish Tortilla) is a “round flatbread”, a thin flatbread made from corn or wheat flour, eaten mainly in Mexico, the USA, Central America and Canada. Corn flour tortillas were baked by the ancient Mayans. And the Spanish conquerors gave them the name from the Spanish word tortilla, which means, because. in appearance, tortillas made from yellow corn flour really resemble an omelette.

Tortillas are baked without oil over an open fire, on clay pans (comal) or flat baking sheets. And then, right from the blazing heat, they roll up the flatbreads with the filling, usually spicy, and lunch is ready. Recipe taken from a Mexican cookbook.

Recipe for “Georgian Lenten flatbreads made from corn flour “Mchadi””:

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Tortilla. Step by step recipe

Ingredients

• Corn flour 1 cup
• Wheat flour 0.5 cups
• Fine salt 0.5 tsp.
• Vegetable oil 1 tbsp. l.

1. The amount of ingredients is very arbitrary. Purely to show the proportions approximately. Usually up to 1 kg of flour is used.
2. Corn flour, although little used in our traditional cuisine, is available in stores.
   Typically, corn flour is not as finely ground as regular wheat flour, it is more like bran. Pleasant light yellow color. It is worth taking finer ground flour. Corn flour
3. Sift 1 cup (200 ml cut) cornmeal into a large bowl.
   Considering that cornmeal has much lower adhesive properties than wheat flour, and if you have never baked with cornmeal, it is worth adding 0.5 cups of regular wheat flour to the cornmeal. Adding wheat flour will give a certain “head start” in rolling out the tortillas; they will not fall apart. Mix corn and wheat flour, salt
4. Add 0.5 tsp to flour. fine salt "extra". Thoroughly stir the flour and salt until the mixture becomes as homogeneous as possible.
5. Pour 120 ml of warm water into a glass - 35-40 degrees.
   Add 1 tbsp. l. vegetable oil and shake with a fork. Next, pour the liquid into the flour and knead the dough. Most likely the dough will be a little liquid, so you need to add corn flour in small portions to achieve a very soft dough. Mix 120 ml warm water and vegetable oil
6. Roll the dough into a ball, cover with a napkin and let stand for 30 minutes at room temperature.
   Roll the dough into a ball and leave for 30 minutes
7. The dough will be approximately 350 grams.
   Divide the dough into 6 parts, rolling into balls. Divide the dough into 6 parts
8. Place the frying pan on the fire. The pan must be dry, i.e. no need to pour oil. By the way, it’s very convenient to use a pancake frying pan.
9. Next you will need plastic film or a regular bag.
10. Place the ball of dough on a piece of polyethylene and press it with your palm - flatten it to form a flat cake.
    Cover the dough with a second piece of polyethylene and roll out the dough using a rolling pin between two layers of polyethylene into a round cake with a diameter of 15 cm. Approximately like a compact disc. Roll out the dough into a thin flat cake
11. Remove the top sheet of polyethylene, turn the cake over onto your palm and remove the bottom sheet of polyethylene. Next, carefully place the flatbread on a hot, dry (!) frying pan.
12. Bake for 1.5-2 minutes on each side.
    The edges of the cake may curl up a little, this is normal. Light bloating is also acceptable. The tortilla will change color to deep yellow and cook well. Bake in a hot dry frying pan
13. Place the finished tortillas in a stack, on top of each other and cover with a napkin to cool. Tortillas, if they are not too dry, bend perfectly and fold in half.

Despite the simplicity of preparing corn tortillas, there are many recipes for this dish. Almost every nation that grows corn has its own way of making dough and baking flatbread. In this case, not only corn flour is used, but also cereals, and even already boiled porridge. Let us consider in detail, with step-by-step photos, a basic, simple recipe for making corn flour.

How to make corn tortillas with cheese

These flatbreads can be served with hot sauce.

Required ingredients:

• 300 g corn flour;
• 1 egg;
• 200 g cheese;
• 2 cloves of garlic;
• 40 ml vegetable oil;
• Salt.

It is best to use hard cheese.

1. Grate the cheese and mix with flour. Add 2-3 pinches of salt and garlic passed through a press.
2. Pour in 300 ml of boiling water, 2 tbsp. l. vegetable oil. Knead the dough well. Form cakes of the desired diameter and thickness. Fry them in vegetable oil on both sides.

Serve hot. You can prepare a sauce for them from sour cream with garlic or tomato paste with chopped herbs. The filling can also be anything: soft cheese with salmon, Korean carrots, etc.

Healthy, tasty and easy to prepare tortillas made from corn flour, baked in the oven - a dish that should be in the arsenal of every cook. Prepared with the addition of dried spices and herbs, based on cornmeal, eggs and kefir, the flatbreads are light, filling and have an appetizing, mildly spicy taste. Since the dough for flatbreads does not require long kneading or infusion, the entire cooking process essentially boils down to the need to mix all the ingredients, form the flatbreads of the desired size and send them to the oven for a few minutes.

Easy and quick to make, cornmeal tortillas are a healthy alternative to breakfast baked goods, a low-calorie substitute for bread, and a delicious addition to sauces, soups and stews. Try it!

To make corn tortillas in the oven, you will need the ingredients listed.

Mix cornmeal, baking powder, salt and spices.

In a separate container, combine the chicken egg and kefir and stir until smooth.

Add mixture to dry ingredients. Mix everything well.

Transfer the mixture to a work surface and add cornmeal until lightly kneaded. Add flour in small pinches, trying, for the most part, to simply shape the dough and make it less sticky and more comfortable to work with. The dough should remain soft.

Divide the dough into 6 parts and form them into small balls.

Place the balls of dough on a baking tray lined with baking paper and greased with vegetable oil and smooth out to a thickness of approximately 0.5 cm. The dough may crack slightly during the process, especially around the edges - this is normal for corn flour dough. In this case, simply press the dough gently with your fingertips, smoothing out any cracks and trimming the edges of the scones.

Grease the surface of the flatbreads with vegetable oil.

Sprinkle with poppy and sesame seeds (you can lightly press the seeds into the dough).

Place the cornmeal tortillas in the oven at 180 degrees and bake for 10-15 minutes until the edges of the tortillas are lightly browned.

All. Oven-baked corn tortillas are ready to serve. If desired, you can drizzle the flatbread with olive oil before serving.

Corn tortillas are a delicious alternative to bread, a stand-alone treat that can be served with honey, jam or savory sauces, and a base for making Mexican snack foods like tacos, nachos and more. Such baked goods are characterized not only by excellent taste, but also by impressive benefits.

How to make corn tortillas

1

. Pour a glass of hot water into a deep cup.

2

. Add flour, corn and wheat. Add a pinch of salt.

3

. Knead the dough.

4.

If necessary, you can add a little water or flour. The mass should be soft, pliable and not stick to your hands.

5

. Separate small pieces of dough, slightly larger than a walnut. Roll out the flatbread on foil or parchment paper. The dough turns out to be very tender and when rolled out this way it is easy to transfer it into the pan without damaging the mold.

6

. Place in a heated frying pan with vegetable oil. We are waiting for the bottom layer to brown.

7

. Turn over and fry on the other side until nicely browned. Place on a paper napkin to absorb excess oil.

Corn tortillas mchadi in Georgian style

Mchadi are aromatic Lenten flatbreads made from corn flour. They are great for breakfast or as an addition to main dishes. The classic recipe does not add salt, but if you want to add it, the mchadi will only become tastier.

Ingredients for three servings:

• 200 g corn flour;
• 100 ml cold water;
• salt as desired;
• 4 tbsp. l. vegetable oil.

Preparation:

1. Sift the flour through a large sieve.
2. If you use salt, dissolve it in water.
3. Carefully and slowly add water to the flour, stirring continuously.
4. Knead soft dough.
5. Place the frying pan on the fire until it gets hot and add oil. Reduce the flame.
6. We make small cakes and place them in a frying pan.
7. Fry the flatbreads in hot oil for 3 minutes on each side until golden brown.

After cooking, it is better to blot the mchadi with a napkin to remove excess oil. Must be served hot.

Methods for making corn tortillas

It will not be news to all lovers of proper and healthy food that simple and rough food, the recipes of which have come to us from time immemorial, is considered the most healthy. For everyone else, it’s worth informing: yes – it is! In ancient times, people were closer to nature, and maybe because of this simplicity, or maybe intuitively, they prepared only what could bring the maximum benefit to the body. Centuries have passed and modern nutritionists, of course, after numerous studies, decided to return to the roots. Of course, no one is saying that you need to forever abandon the already familiar pickles. However, diversifying your menu with coarse and healthy foods will not harm anyone. Moreover, it is not only tasty and healthy, but also not expensive.

Corn tortillas

Flatbread can rightfully be called one of the most ancient culinary products. Now no one will say who was the first to think of grinding grains, mixing the resulting “flour” with water and, making flattened rounds from the resulting mass, baking them on a hot stone. What is known for certain is that almost all the tribes living on our planet figured out how to make such a primitive analogue of bread. As for the grain crops from which the pancakes were prepared, they were very diverse, depending on what grew on the lands developed by man. Particularly in Central and South America, corn has always been the basis for local bread. Well, after Europeans came to these territories, golden cobs migrated to the Old World, where they also began to prepare various dishes from corn grains, including flatbreads.

About the benefits of corn

Corn in general and corn fritters in particular are very beneficial for the human body. It’s worth starting with the fact that this product is quite easily digestible and does not make you fat. This is an incredibly big plus in favor of corn for anyone who is afraid of gaining excess weight. It is believed that this grain crop is hypoallergenic. Nowadays this is also a positive thing. And, of course, corn contains a huge amount of all sorts of useful things: vitamins, minerals, amino acids and all that other stuff. Eating corn products also helps cleanse the body, as they remove toxins from it. Moreover, thanks to such food, metabolic processes are normalized and the immune system is strengthened.

Recipe: Corn Cakes

It's fairly easy to make corn cakes from finely ground corn grits. This dish is prepared quickly, incl. quite suitable for a regular breakfast. To please your loved ones with it, you need to prepare: corn grits - 300-350 g (this is about 2 glasses); milk diluted with water in a ratio of 1:1 - 1 glass; cow butter (butter) – 50 g; sugar - half a teaspoon; salt - to taste. Pour the cereal and all other ingredients into a mixture of milk and water heated to 40°C. First, use a spoon and then use your hands to knead the dough. Heat a frying pan greased with refined sunflower oil on the stove, make flat cakes and fry them for no more than 4-5 minutes on one side and the other. Ready-made corn pancakes can be immediately given to your household for testing. Well, if there is an excess of vegetable oil in the frying pan, they should first be placed on paper napkins or a towel to remove excess fat.

Recipe: Corn Porridge Cakes

You can make flatbreads not only from “raw” corn grits, but also from ready-made porridge. The principle of preparing such a dish is not much different from the previous one, but they take a little longer to prepare, since first you have to boil the cereal. But the result is worth the time spent. In order to make corn cakes from porridge, you need to get from the “bins”: corn grits - 150-200 g (this is about 1 cup); wheat flour – 300-350 g (this is about 2 glasses); water – 0.5 l (this is about 2.5 glasses); chicken eggs – 2 pcs.; melted butter - 2 tablespoons; salt - teaspoon; fresh herbs - to taste. First you need to boil corn porridge in water. In this case, apart from these two ingredients, you do not need to add anything to the saucepan. When the porridge has cooled, add eggs, the first glass of flour, salt and finely chopped herbs. Mix the mixture thoroughly, then add the remaining glass of flour and knead the dough. Grease a heated frying pan with melted butter and fry the formed pancakes on it. Frying time for each side is 7-8 minutes. Place the finished flatbreads on paper napkins or a towel so that excess fat is absorbed into them, and you can serve them to the table.

Recipe: Corn tortillas in the oven

If you don’t want to bother with frying corn tortillas in a frying pan, then you can cook them another way - in the oven. However, in this case it is better to make the dough with kefir or sour milk, incl. for such flatbreads you need to take the following products: corn flour - 300-350 g (this is about 2 glasses); kefir – 200 ml (this is a little more than 1 glass); chicken eggs – 2 pcs.; baking soda or baking powder - 1 teaspoon or bag, respectively; salt, poppy seeds or sesame seeds - to taste. Combine all ingredients in a bowl and knead the dough. If necessary, you can use a little more flour to make the dough dense enough, but a little moist. From the finished semi-finished product you need to form flat cakes and place them on a baking sheet greased with refined sunflower oil. You need to bake the flatbreads at a temperature of 180°C for about 15-20 minutes. If desired, these flatbreads can be made sweet by adding a little sugar as an additional ingredient.

How to make delicious cakes from corn flour with kefir?

These delicacies are prepared using kefir, which makes them especially soft. You can also use yogurt, which will make the taste of baked goods just as delicate. For variety, you can put fresh or dry herbs into the dough, and also add spices or your favorite seasonings to it.

What to prepare:

• 0.3 kg corn flour;
• 0.5 l of kefir;
• a little sunflower oil;
• about 1/3 tsp. soda;
• a little salt.

Cooking steps with photos:

1. Add salt and baking soda to the flour. Pour kefir into the bowl with the ingredients and stir until smooth.

2. Form the dough into oblong or round cakes and fry them in oil until golden brown on both sides.

You can make the dish lower in calories by cooking it in the oven. In this case, the flatbreads will not have an appetizing golden crust, but you can serve them with different sauces. For example, with homemade tomato sauce or simply with sour cream and herbs.

These flatbreads are an excellent alternative to wheat or rye bread. Thin or thick, fried or baked, they are sure to please your family and friends. Served simply with cheese, herbs or cottage cheese, they will be an excellent appetizer.

How did you like my recipes? Perhaps you have already prepared something similar yourself? Share in the comments. And until new culinary meetings

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Georgian corn cakes Link to main publication

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Georgian flatbread Mchadi

Georgian mchadi are also corn pancakes made from small grains. Moreover, in this case, it is advisable to take the smallest grains, then the finished dish will turn out tastier. Mchadi is made very simply and requires a minimum amount of ingredients:

water – 200-300 ml (this is about 1-1.5 glasses); salt - to taste. Rinse the cereal, place it in a mixing bowl and add salt. Heat water to a temperature that your hands can tolerate and pour it into the cereal in small portions, kneading the dough. To make a plastic dough, one glass of water is usually enough, but if the desired result is not achieved, you can add more. If the dough turns out watery, you will have to add a little more cereal. From the finished dough, you need to form round and relatively thick (about 1 cm) flat cakes and fry them on both sides until crusty in a heated frying pan with a small amount of refined sunflower oil. The finished dish goes well with Georgian dishes such as lobio or satsivi. Although they would be good simply with butter or soft cheese.

Recipe: Gluten Free Corn Tortillas

With just a few ingredients, mchadi is a 100% gluten-free version of corn tortillas. Although in fact, any of the recipes given above or below can be classified as such, provided that they do not contain wheat or rye flour, as well as products made from oats or barley.

Lean corn tortillas

By the way, mchadi is also a lean version of corn cakes, since their recipe does not include anything “meaty”. But, if you really want to, you can put sugar or honey in them to taste. Then the result will be a wonderful Lenten dessert.

Photos “Georgian Lenten flatbreads made from corn flour “Mchadi”” from those who made them (1)

Comments and reviews

March 31, 2020 neverme #

May 23, 2020 Feya60 #

May 22, 2020 cook2011 #

May 22, 2020 MamaTwice # (recipe author)

May 22, 2020 MamaTwice # (recipe author)

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Georgian flatbread Mchadi with cheese

You can prepare something similar to khachapuri by adding a little cheese and a couple of other ingredients to the mchadi dough. To prepare this version of corn cakes you need to take: corn flour - 300-350 g (this is about 2 cups); water – 250-300 ml (this is about 1.5 glasses); vegetable oil – 40 ml (this is about 2 tablespoons); chicken egg – 1 pc.; hard cheese – 200 g; garlic – 2-3 cloves; salt - to taste. Mix the grated cheese with flour. Salt the resulting mass and add crushed garlic in a press. Stir, then pour oil and hot water into the mixture. Knead the dough and form it into not too thin pancakes. The optimal thickness is about 10 mm. The products must be fried in hot oil on both sides until crusty. These flatbreads are good with homemade spicy sauce, for example: tomato with chopped herbs, sour cream with garlic, etc.

Recipe for making cornmeal tortillas with cheese in a frying pan

The pastry is more like pies and is called chvishtari in Georgian. Their difference from the already mentioned mchadi is that they are prepared with cheese. This makes them more filling. Be sure to try it! There is no one indifferent to them in my family!

What to prepare:

• 0.5 kg corn flour;
• 1 tsp salt;
• 1 tbsp. olive oil;
• 0.35 kg cheese;
• some warm water.

How to do:

1. Grate the cheese on a coarse grater.

2. Add salt, olive oil and grated cheese to a bowl with flour.

3. Add lukewarm water little by little and begin kneading the dough.

Exactly how much liquid the dough will take can only be determined by eye. Focus on your feelings: the dough should become elastic and plastic.

4. Form the dough into round or oval cakes, quite thick. They will be shaped like large cutlets.

5. Fry them in oil on both sides until golden brown. Place fried items on a napkin to drain excess fat.

This version of flatbreads is prepared without wheat flour, because... it uses quite a lot of cheese. You can use different types of cheese: tender mozzarella or salty suluguni. Experiment with different varieties to get new flavors. This pastry should be eaten hot, then the cheese will stick out in it

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Mexican corn tortillas

Tortillas are a typical representative of Mexican cuisine. These pancakes are eaten as an independent dish and used as the basis for a wide variety of culinary delights. Making tortillas at home is not at all difficult, the main thing is that you have on hand: corn flour - 250 g (this is about 1.5 cups); wheat flour – 150-180 g (this is about 1 cup); water – 200 ml (this is about 1 glass); butter – 50 g; salt - teaspoon. Sift both types of flour into one bowl, add softened butter and salt. Mix everything thoroughly, then pour in fairly hot water in small portions, kneading the dough. When the mass becomes homogeneous and elastic, you need to cut it into several parts (optimally , roll each into a thin layer. Place a small saucer on each of them and cut off the parts protruding beyond the edges with a sharp knife. By the way, you should not throw away the trimmings. You can also make balls from them , roll out and repeat the procedure. The resulting perfectly round tortillas are fried in a hot frying pan without adding oil for 30-60 seconds, first on one side and then on the other. The finished tortillas can be served with spicy or garlic sauce. Or you can wrap it in Add some filling to make great burritos.

Cooking secrets

People have been making corn cakes for centuries. Of course, during this time, housewives have found a huge number of nuances that make this simple dish even tastier and its production easier. So: the finer the grind of corn flour, the tastier the flatbreads are; if the cakes do not want to mold due to the high humidity of the dough, you just need to let it stand for a while. The flour will swell better, and you can work with the dough normally; If the dough is too loose, it makes sense to add a little wheat flour. This ingredient will give the workpiece the necessary stickiness; corn fritters rarely stick to the pan, but to be on the safe side, it’s still better to grease it with vegetable oil; Corn tortillas are best served hot. If they have cooled down, then they can be reheated in any convenient way (in the oven, in a frying pan, in the microwave); Unused dough keeps well frozen. These simple tips will help even a not very experienced housewife make excellent corn fritters. And you definitely need to try them. So go to the kitchen and... bon appetit!

Video recipe “Corn tortillas”

Have you ever cooked amazing Mexican food? If not, you can try making delicious and crispy tortillas that can be served with main dishes or used to prepare various snacks. There are a lot of recipes for such a unique dish, but they are all similar. You can also buy them at a large supermarket, but such a product does not guarantee high quality and freshness. That's why you can make your own tortillas in your own kitchen.

Corn tortillas can be prepared in several ways, which you need to know before you start purchasing the necessary ingredients. Corn tortillas recipe, which has a long history, is in demand and popular among the modern population.

You should also know that you can make tortillas from corn grits and tortillas from cornmeal. It should be noted that you don’t feel much difference in the finished dish, so you can cook from what you have at home. However, it is best if you make the tortillas from cornmeal as they are lighter and fluffier.

So, to make Mexican corn tortillas, you will need a list of the following products:

The corn tortillas take about thirty minutes to cook. The complexity of preparing the proposed recipe is minimal.

How to cook a dish

To prepare Georgian flatbreads from corn flour, you need to carefully sift the raw materials. The formation of lumps, foreign debris or any unground grains in it is unacceptable.

Then pour clean flour into a separate pan. Add boiling water to it to form a homogeneous mixture, similar to porridge. Stir it a little and leave it to “cook” for 20 minutes or more.

As soon as the cakes are ready, add salt and butter. Carefully pour in a glass of cold water. Knead and add wheat flour until you get a result similar to the photo. The dough should be homogeneous and easy to shape.

Grind cheese or suluguni. It’s better to use a grater so that the sauce is homogeneous. Mix the ingredient with full-fat sour cream and garlic, trying to mix everything in equal proportions. If necessary, add pepper or salt, keeping in mind that the cheese is already quite salty. Add greens - dill, cilantro, parsley or other options to taste.

Make small cakes from the dough, round and smooth in shape. Dip them in cornmeal. Carefully grease the frying pan with lard so that the final dish can be baked rather than boiled or fried. Place flour tortillas in a frying pan and bake until done, as in the photo.

After this, you can serve with plenty of sauce. Used as a snack or a separate dish.

Preparation

Step-by-step preparation of a dish such as corn tortillas:

1) So, when you start cooking, take a deep bowl into which you need to pour two glasses of flour, and also add a spoonful of fine salt. Stir thoroughly and add water. The dough is kneaded using a wooden spatula. Knead until all unnecessary lumps disappear. As a result of kneading, you will get a thick mass that needs to be shaped into a ball. If you feel that the dough is too dry, you can add a little water.

2) Next, you will need special parchment paper, from which you need to cut out two circles similar to the bottom of a bowl or plate. Using a plate, you will make corn tortillas. The ideal size of one circle is considered to be fifteen centimeters in diameter.

3) The next stage of cooking is forming the dough. You need to pinch off a small lump from the main piece of dough. Roll it into a ball. Take a board and place one sheet of parchment on it. Place a piece of dough on top and cover with a second leaf. Using the bottom of the plate, press down.

4) So, after these steps you will get a sheet of dough. Its diameter should be about ten centimeters. Carefully and carefully - peel it off the paper, making sure it doesn’t tear.

5) Next, start frying. You will need a dry and clean frying pan, which must be placed on the stove to heat up to maximum heat. Then you can put the prepared cake on the frying pan. Hold it on one side for at least a minute until blisters appear, and on the other for about thirty seconds.

6) The finished tortillas can be placed on a paper towel.

7) The flatbreads are ready! You can serve them without filling, or prepare whatever filling suits you best. For example, you can fry vegetables with meat and wrap them. Believe me - the taste will be crazy and fantastic!

The recipe is very simple and does not require a lot of free time.

Video recipe

If you want the dish to turn out perfect, you can use some recommendations:

Use this great recipe to make a Mexican appetizer.

In many cuisines, for example, in Georgian, it is customary to bake flatbreads from corn flour and serve them at the table, complementing other dishes or just for a snack. The products, despite the simplicity of execution, turn out incredibly tasty and healthy. The key to success in making corn tortillas lies in the quality of the corn flour. It must certainly be finely ground, of the highest grade, and ideally made from white corn.

Georgian cornmeal flatbreads in a frying pan - recipe

Ingredients:

For the test:

• corn flour – 485 g;
• water – 290 ml;
• baking powder – 1 pinch;
• rock salt – 1 pinch.

Preparation

Georgian flatbreads, or as they are also called in Georgia - mchadi, are prepared simply, one might even say primitively. The classic recipe involves using only corn flour and water without adding salt. But in practice, housewives add a little salt and baking powder (slaked soda) when kneading the dough to improve the taste and make the products fluffy.

Corn flour is initially sifted, mixed with salt and baking powder, water is added and kneaded thoroughly and for a long time. Fry the mchadi in a dry frying pan or just lightly oil it. Next, the moist corn dough is scooped up with moistened hands, forming flat cakes, and placed on a dry frying pan. After browning the products under the lid on both sides, transfer them to a dish and serve hot. These flatbreads are very tasty when eaten with cheese (Imereti or).

Corn flour cakes with kefir in the oven

Ingredients:

For the test:

• corn flour – 145 g;
• kefir – 110 ml;
• selected egg – 1 pc.;
• baking powder – 10 g;
• rock salt – 1 pinch;
• – 10 ml;
• sesame and poppy seeds - 10 g each.

Preparation

Kefir flatbreads made in the oven will be even tastier and healthier. To prepare them, mix sifted corn flour with egg and kefir, adding rock salt and baking powder in the process. Depending on the properties of corn flour, you may need a little more or less, but the dough should have a moist and dense consistency so that you can make flat cakes from it. To do this, divide it into six portions and place each on a silicone mat or oiled parchment on a baking sheet. We give the products a flat shape, coat the top with olive oil, sprinkle with sesame seeds and poppy seeds and place in an oven preheated to 185 degrees for about twenty minutes.

These corn flour cakes can also be made sweet by adding a little granulated sugar to the dough when kneading.

Corn tortillas recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of corn tortillas.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of corn tortillas is 205.7 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.