Tortillas

Overview

I have long wanted to make this kind of pancake, but ChefJohn’s other version uses real Mexican corn flour. It is available in supermarkets, but it is a big bag. I was afraid that I would not finish it and waste it, so I searched for this version. It is a flour version. I added an appropriate amount of corn flour. This is the Tortillas corn flour often used in Mexican dishes. I also learned how to make round pancakes from Chef John. This type of round pancake is a bit like an egg-filled pancake in pasta, with fillings in the middle. The filling is very flexible. You can fill it with whatever you like, such as eggs, Chilibean, vegetables, fried rice, beef filling, pork filling, etc. Let’s just look at it and imagine it, and the delicious food will appear in front of our eyes.

Tags

• staple food
• home cooking
• old man
• cake
• fast food
• lunch
• all purpose flour
• baking powder
• corn starch
• cornmeal
• unsalted butter
• vegetable oil
• warm water
• salt

Ingredients

Steps

1. 1 Put the flour, cornmeal, salt and baking powder in a large bowl and stir evenly;

   

2. 2 Add warm water, stir until semi-coagulated, then add unsalted butter;

   

3. 3 Knead into a smooth dough, cover with a wet towel and let rest for 30 minutes;

   

4. 4 Divide the dough into 10 equal pieces with the naked eye or using a gram scale, roll them into balls, and cover them with a wet towel;

   

5. 5 Sprinkle a little cornstarch on the chopping board, flatten a small piece of dough slightly, and apply a layer of cornstarch on top;

   

6. 6 Wrap the floured side inward, like a bun, and close the mouth in the middle. This will make the center hollow, and the center will easily bulge when the cake is baked;

   

7. 7 Roll into thin oblate pieces;

   

8. 8 Turn on medium-low heat and bake the dough slowly;

   

9. 9 After baking for about the same time, the cake will puff up in the middle, and then bake on both sides until it is colored.