Tortilla is a traditional dish have been eaten for thousands of years in North Mexico.it is a type of thin flat bread made from finely ground wheat flour,originally derived from the corn tortilla a bread of maize which predates the arrival of Europeans(from Spain)to the Americas.In appearance and use tortillas are rather similar to the South Asian chapati, indian roti(wheat), makki di roti(corn) and to the unleavened bread popular in Arab,Middle Eastern.Tortillas are commonly prepared with meat to make dishes such as tacos, burritos (a dish originating in northern Mexico), and enchiladas.The maize (corn) version is somewhat thicker and heartier in texture, while the wheat version is less easily broken due to its high gluten content, and can be made larger in circumference and thinner without breaking too easily.In Panama, a tortilla is a deep fried cornmeal disk, 2–3 inches in diameter.
Wheat flour/Corn flour-1 cup
- Take the flour in a large mixing bowl and add normal water.
- Add less water at a time and start to mix the flour to Form the dough.
- We need the dough to be soft, so add less water at a time.
- To make a smooth, soft dough. Knead well for the 8-10 minutes, adding a little flour if the dough is too sticky.
- Instead of water, you can also use yogurt or milk. This makes tortilla really soft.
- Continue the process till you get the right consistency of the dough.
- Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside for 15 mins.
- Divide the dough into small portions of evenly size.
- Roll these portions into balls between your hands till they are smooth and without cracks.
- Very lightly flour a rolling board and roll each ball into a thick circle.
- Heat the pan on a medium flame.
- Place the tortilla on the pan, when the colour changes flip over to the other side. When you see the black spots on the opposite side again flip over it.
- Press it gently with spatula. This will help the tortilla to puff up.
- Remove it and apply the butter. Serve it hot.