1
Using your hands, combine all the
ingredients in a bowl. Knead to a smooth,
pliable dough, adding more water if the dough
beings to crack when pressed. We used all
three different coloured cornflours.2
Divide the cornflour dough into
16 equal portions; roll portions into
balls. Place balls on an oven tray, cover with
plastic wrap or a tea towel, and let stand for
30 minutes for cornflour to do its work.3
Using a rolling pin, spread each ball out
between sheets of baking paper to a 14cm
round. If you have a tortilla press, use it to
flatten the dough to 1mm thick − you can use
your rolling pin, but the discs won't be so fine.4
Place a large frying pan over medium−
high heat. Cook a tortilla for 1 minute
each side or until it puffs and the edge turns
golden. Transfer to a tea towel; cover.
Repeat with all the remaining tortillas.TEST
KITCHEN
COOKING
SCHOOL
STEP-BY-STEPCORN TORTILLAS
PREP + COOK TIME 45 MINUTES
(+ STANDING) MAKES 16
To make the tortillas, you will need either
white, yellow or blue masa harina, a
flour ground from white, yellow or blue
corn that is first soaked in a solution
of lye mineral. This process, known
as nixtamalisation, breaks down the
structure of the corn, making it possible
to form a dough. It has the added benefit
of producing extra calcium and niacin.
2 cups (250g) white cornflour
(masa harina) (see notes)
½ teaspoon table salt
2 teaspoons cumin seeds, optional
½ teaspoon chilli flakes, optional
1½ cups (375ml) water, approximately
1 Combine flour, salt, cumin, chilli and
the water in a medium bowl using your
hands. Knead to form a smooth and
pliable dough, adding a little more water
if dough cracks easily when pressed.
Divide dough into 16 portions; roll into
balls. Place on a tray; cover with plastic
wrap. Stand for 30 minutes.
2 Roll each ball out between sheets of
baking paper to a 14cm round. If you
have a tortilla press, use this to flatten
the dough to 1mm thick.
3 Heat a large frying pan over medium−
high heat. Cook a tortilla for 1 minute
each side or until it begins to puff a little
and the edge turns golden. Transfer
tortilla to a clean tea towel; cover to
keep soft. Repeat with remaining
tortillas. Serve immediately.
Cooking Class