Bread (Flat) - Corn Tortillas (Costa Rica) 🇨🇷

A little about categorizing bread. Our system is not scientific by a long shot. We've placed them into table, flat, dessert, and fried. Table bread may include loaves of sandwich-type bread or something designed to serve as a loaf or dinner bun at the table. Flat is generally un-yeasted bread that is flat (duh!). Fried can be pan-fried or deep-fried. Dessert is for delectables such as banana bread. The words dressing and stuffing are interchangeable, depending where you live. Many will contain bread, others may not. This is dizzying.
Post Reply
User avatar
Chowhound
Admin
Posts: 9185
Joined: 30 Aug 2012, 08:35

Bread (Flat) - Corn Tortillas (Costa Rica) 🇨🇷

Post by Chowhound »

107342154-1701463306179-McLain_BlueZones-4300.jpg
2 cups masa harina (corn flour)
1/4 teaspoon baking soda
1 1/2 cups warm tap water, plus more as needed
Plastic wrap
Waxed paper, as needed

In a large bowl, whisk the masa harina and baking soda together. Add water and stir until a soft dough forms (if the mixture won't form a soft ball of dough, add warm water in one tablespoon increments until it will). Cover with plastic wrap and set aside for five minutes. On a clean, dry work surface, knead dough gently for one minute. Divide it into 16 equal balls, each about the size of a small plum. Roll out dough between pieces of waxed paper into 6-inch rounds. Set a griddle or cast iron skillet over high heat until smoking. Set dough on the griddle and cook for 30 seconds. Flip with kitchen tongs and cook until lightly toasted, with tiny bubbles in the tortilla, about 30 more seconds. Work in batches. Transfer to a clean kitchen towel and wrap gently. Serve warm.
Peace At The Dinner Table - Good Food Has No Borders!
Post Reply