Shaheen
Senior Cook
I bought a packet of corn flour thinking I'd make tortillas from scratch and have some bean and chicken wraps for dinner. I mad the dough and rolled out the tortillas but they just wouldn't stay! They kept tearing apart. The dough felt like it wasn't well bound so I added a bit of wheat flour. It still didn't work.. So I just made irregular shaped nachos and deep fried them! They tasted good but just too much effort gone waste..
Then the next day I rolled out the remaing flour with corn starch and voila! They rolled out perfectly! I though I'd just cook them on the pan with a little bit of grease.. But after a while they became quite togh
what is the matter with my dough?
I used
1 cup corn flour (not starch)
3 tablespoon oil
and water to bind
is there anything that i must add to the flour. we only get this one type of flour.
that brings me to my next question.. I've come accross varous names of corn flour.. polenta, masa harina..etc whats the difference? are there more varieties?
Then the next day I rolled out the remaing flour with corn starch and voila! They rolled out perfectly! I though I'd just cook them on the pan with a little bit of grease.. But after a while they became quite togh
what is the matter with my dough?
I used
1 cup corn flour (not starch)
3 tablespoon oil
and water to bind
is there anything that i must add to the flour. we only get this one type of flour.
that brings me to my next question.. I've come accross varous names of corn flour.. polenta, masa harina..etc whats the difference? are there more varieties?