Corn Tortillas
© Denzil Green
Made from Masa Harina (see separate entry), water, and salt, with no leavener, this Latin American version of bread is flattened out into thin circles anywhere from 15 to 25 cm (6 to 10 inches) wide, then cooked quickly on a hot surface.
Tortillas can be wheat based, or corn based.
English-speaking countries are mostly familiar with corn tortillas owing to their extensive use in Mexican food restaurants.
Cooking Tips
Before baking tortillas, such as when you are making tortilla chips, to prevent them drying out in the oven either brush them with water or spray lightly with cooking spray.
See main entry on tortillas for suggestions on how to reheat tortillas.