Original corn flour tortillas; lactose-free, gluten-free recipe.

Preparation

Step 1

First, pour the corn flour and baking soda into a bowl and mix with a wooden spoon.

Step 2

Next, add the juice of one lemon and pour in half the water.

Step 3

Mix the flour and water by hand. Then add the rest of the water gradually. Depending on the humidity levels, not all of the water may be needed. Next, knead for about 5 minutes and form a ball.

Step 4

Leave to stand at room temperature for 1 hour.

Step 5

Next, place the ball of dough on a wooden board. Flatten the ball to a thickness of 3 to 4 centimetres.

Step 6

Cut this disc into 6 equal parts.

Step 7

Cut out two pieces of baking paper. Put the pan on low heat.

Step 8

Take a piece of dough and form a small ball on the first sheet of baking paper.

Step 9

Place the second sheet of paper on top of the small ball. Using a flat-bottomed plate, press with your hands to form a tortilla of about 10 cm between the two sheets.

Step 10

Next, carefully remove the first sheet. Turn the tortilla over using the second sheet in the hot, lightly oiled pan. Remove the sheet gently.

Step 11

Leave to cook for about 30 seconds. Turn the tortilla over when the edges start to “curl”.

Step 12

Repeat these steps for the other pieces of dough.

Step 13

Finally, wrap the cooked tortillas in a damp cloth until they are ready to be eaten.