Mexican Tortilla

Karin Förg: No less well-known than the typical cornmeal tortilla are the most varied, often unsuccessful attempts to prepare it. The problem with the tortilla is the dough. The corn flour that is commercially available in our country is not comparable to the Mexican corn flour. The original cornmeal is finer and also mixed with lime, which makes it bind much better. The author of this recipe developed a “European” tortilla dough. He had the idea to use buckwheat and spelt. Spelt, in particular, has become a popular cereal for cakes and sheared pastries because of its higher gluten content. And buckwheat is suitable in the first place because of the fineness of its flour.

Grind the spelt and buckwheat as fresh as possible.

Mix the corn flour with the spelt and buckwheat flour in a smooth baking bowl. Add the water, oil and sea salt and knead with one hand (the other turning the edge of the bowl) to form a firm dough. If the dough cracks, it is too dry. In this case, add a little more water.

Divide the dough into equal pieces. Shape the individual pieces of dough into balls by rolling them between both hands, then press them together into round patties and roll them out thinly with a rolling pin.

Preheat the oven to 50 °C.

Heat a heavy frying pan without fat and fry the tortillas in it, one after the other, over medium-high heat for 1-1 1/2 min. until lightly browned on both sides.

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