So we had this polenta sitting in the pantry for months and had no idea what to do with it. Then the boyfriend suggests that we make tortillas with them and then BAM we had tortillas.
What's great about these is that they practically last forever. We are going to make quesadilla (recipe to come later) in bulk, store then in the freezer and take them out each day to cook in the sandwich press at work.
So Enjoy
Our Homemade Tortilla Bases (makes 4)
Da Ingredients
100g fine polenta (cornmeal)
100g plain flour
1 teaspoon of salt
150ml water
Some oil
Da tools
Backing parchment
Rolling pin
Kitchen scissors
Pan
Da Method
1. Before hand if the polenta is too coarse, try making it finer with a food processor before use.
2. The first step is to make the dough. You will need a mixing bowl. Put 100g of flour and a teaspoon of salt in the mixing bowl. Add 150ml water, and stir it in. Next, add 100g of polenta and mix well with your hands. Note, if it is too sticky you may want to add extra flour and make sure there is some flour on your hands before you start. After you have mixed it gather the dough into one ball.
Have baking parchment, a rolling pin and kitchen scissors ready.
3. Divide the big dough ball into quarters and roll each piece of dough into a ball. Put one ball of dough between two sheets of baking parchment and gently press it with your hands. Using the rolling pin, roll out the dough through the baking parchment until it has a diameter of about 18cm. Use the kitchen scissors to cut along the dough along with the baking parchment into a circular pancake shape. Do the same with the others. Note: Don't worry if the paper is sticking too much it will be easy to pull off in the cooking process.
4. Now it's time to fry the tortillas. Get your frying pan ready by putting a light coat of oil. Place the frying pan over a moderate heat. Peel off the baking parchment from only ONE side and fry that side.
5. At this point, peel off the other layer of baking parchment, and add a little oil to this side (If your are using a spray oil be careful). Once the bottom side is golden brown, turn the dough over. Remove from the pan, and do the same with the other tortilla bases.
6.Once all four tortilla bases are golden brown and taken off the pan, they are ready to eat :D
Tip
Adjust the size of the tortillas depending on the size of your frying pan. You can make more or fewer tortillas by adjusting the amount of ingredients needed. However, this will take more or less time depending on the number of tortillas you wish to make.
What's great about these is that they practically last forever. We are going to make quesadilla (recipe to come later) in bulk, store then in the freezer and take them out each day to cook in the sandwich press at work.
So Enjoy
Our Homemade Tortilla Bases (makes 4)
Da Ingredients
100g fine polenta (cornmeal)
100g plain flour
1 teaspoon of salt
150ml water
Some oil
Da tools
Backing parchment
Rolling pin
Kitchen scissors
Pan
Da Method
.JPG "Tortilla base") |
| Step 1 |
2. The first step is to make the dough. You will need a mixing bowl. Put 100g of flour and a teaspoon of salt in the mixing bowl. Add 150ml water, and stir it in. Next, add 100g of polenta and mix well with your hands. Note, if it is too sticky you may want to add extra flour and make sure there is some flour on your hands before you start. After you have mixed it gather the dough into one ball.
Have baking parchment, a rolling pin and kitchen scissors ready.
 |
| Step 2 |
3. Divide the big dough ball into quarters and roll each piece of dough into a ball. Put one ball of dough between two sheets of baking parchment and gently press it with your hands. Using the rolling pin, roll out the dough through the baking parchment until it has a diameter of about 18cm. Use the kitchen scissors to cut along the dough along with the baking parchment into a circular pancake shape. Do the same with the others. Note: Don't worry if the paper is sticking too much it will be easy to pull off in the cooking process.
 |
| Step 4 |
5. At this point, peel off the other layer of baking parchment, and add a little oil to this side (If your are using a spray oil be careful). Once the bottom side is golden brown, turn the dough over. Remove from the pan, and do the same with the other tortilla bases.
 |
| Step 4 part 2 |
 |
| Step 5 |
6.Once all four tortilla bases are golden brown and taken off the pan, they are ready to eat :D
 |
| And BAM! Tortillas |
Tip
Adjust the size of the tortillas depending on the size of your frying pan. You can make more or fewer tortillas by adjusting the amount of ingredients needed. However, this will take more or less time depending on the number of tortillas you wish to make.
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