Nothing beats homemade tortilla. The tortilla recipe is very similar to that of other types of flat breads like the pita bread, pizza base and chapati in that they all use flour, salt, water.
Finding masa harina is a challenge in Singapore. You can substitute with corn flour not corn starch. Corn flour is yellow in colour. The corn flour that is white in colour and sold in many supermarkets is in actuality, corn starch. Yellow is in, white is out.
These tortillas will end up eventually in my simple Enchilada meal in another post.
Update (17 Aug 2021): We had a simple meal with our leftover Beef Brisket, Asian Fusion and it made prep work minimal.
2 cups plain flour (change to masa harina or corn flour if making corn tortilla)
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoon margarine (or vegetable shortening)
about 3/4 cups warm water
- Mix all the dry ingredients in a mixing bowl.
- Rub the margarine into the dry ingredients until it becomes like bread crumbs.
- Pour in about 1/2 cup of the warm water into the dry ingredients. Mix to form a dough. If it doesn’t form, add more water, a little at a time. Stop adding water when you are able to form a dough. If you have added too much water, add some flour.
- Portion the dough into 12 pieces. (I used a weighing scale!)
- Roll each dough ball into a circle, as you can see, my circle is not perfect.
- Place each uncooked tortilla circle onto a piece of plastic and stack them to save you some counter space.
- When you are done rolling the circles, time to cook them.
- Heat a saucepan – no oil, I made the initial mistake of putting some oil. You don’t want the saucepan to be too hot, otherwise you will burn the tortilla.
- Cook it on 1 side for about 10 seconds or a count of 10, then flip it.
- I hope you can see how it has puffed up. Allow to cook for about 1-2 minutes. You can lightly press it down, to make the whole surface cook evenly.
- Remove and place on foil, as this helps it to retain it’s moisture and heat and not go crispy.