Waxy and milky corn tortillas

Overview

How to cook Waxy and milky corn tortillas at home

Put cornmeal, glutinous rice flour, baking powder and a little sugar into a basin.
Heat the milk and set aside.
Add the hot milk into the basin, stir evenly with chopsticks and let cool.
Wrap the kneaded dough in plastic wrap and let it rest for 30 minutes.
Roll out the dough and roll it up with some black sesame seeds.
Cut the rolled dough into evenly sized bases and press gently with your hands into small cakes.
Heat a small amount of olive oil in a pan, add the pancakes and fry for 10-15 minutes.
When both sides of the pancakes are golden brown, they are ready to be taken out of the pan.
Enjoy! Nice breakfast!