Homemade Corn Tortilla Recipe - How to Make Corn Tortilla at Home

I have made tortilla before they are a bit different from out roti or chapati. They are either made with hot water or warm water. The bread is more chewy and elastic. I wanted to make this corn tortilla for a long time. Finally i made it few days back and used it to make corn chips and nachos.

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You can make a big batch of this tortilla and store it in fridge for 3 to 4 days. You can freeze them for 2 to 3 weeks. Warm them in oven or a pan lightly before serving.

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Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 1 to 2 mins
Makes: 6 to 8


Ingredients:

Makki Ki Atta / Yellow Corn Flour - 1 cup
All Purpose Flour / Maida - ½ cup
Salt to taste
Warm Water as needed


Method:

Take both flour in a bowl, add salt and mix well.

Add in warm water and knead to a soft dough.

Now take small portion of dough and roll it in a board till it is thin.

Heat a pan, place the roti on the pan and cook on both sides till done.

Store in a air tight container in fridge for 2 to 3 days.

Warm it in oven or a pan lightly before serving.


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