Mexican Lavash (Tortillas)
10 servings
60 minutes
Mexican tortillas are a symbol of Latin American cuisine, rooted in the ancient Aztec civilization. These thin cornmeal flatbreads have a delicate flavor with hints of sweetness and softness from butter. They are versatile: serving as the base for burritos, tacos, and quesadillas or simply served with sauces or fillings. Their preparation requires patience: the dough is kneaded to elasticity, rested, then turned into thin pancakes fried until appetizing bubbles appear. In Mexican culture, tortillas are not just food but part of national identity that unites generations at the family table. Their simplicity and rich flavor make them ideal for both everyday and festive dishes.
1
In a deep bowl, mix flour with baking soda and salt, grate in the butter, and gradually add water to knead a soft dough. Then transfer the dough to a floured board and knead until elastic.
- Cornmeal: 480 g
- Baking powder (raising agent): 2 teaspoons
- Salt: 0.5 teaspoon
- Butter: 2 tablespoons
- Water: 1 glass
2
Divide the prepared dough into equal parts, roll into balls the size of an egg, place on a board, cover with a kitchen towel, and leave for 20 minutes.
3
Now roll each ball into a pancake about 20 cm in diameter. Fry in a pan without any fat. The flatbread should be pale with small bubbles on the surface.
