In Mexico, in order for the body to be able to assimilate the indigestible cellulose found in the
outer casing of corn, they add a bit of slaked lime to the corn and grind it up this way. They bake the tortillas from this treated flour. This kind of flour is unavailable in Hungary and traditional corn flour cannot substitute for it (aficionados can order it on
the internet, as well as the tortilla press seen in the photograph). It is fortunate that Mexicans also
make tortillas from regular wheat flour, which we can also prepare without difficulty:
Ingredients: 30 tortillas
2.2 lb/1 kg all-purpose flour (or tortilla corn flour), 1 level teaspoon baking powder, 5 1/4 oz/15 dkg butter or margarine for baking, 1/4 teaspoon salt, 17 1/2 oz/5 dl lukewarm water
Mix the flour with the baking powder in a large bowl, add the margarine (butter) and crumble together. Dilute the salt in lukewarm water, add most of it to the flour and work into a stiff dough. Be very careful not to make a soft dough by adding too much water so add the remaining water a little at a time. When done, cover and let rest about 15 minutes. Next, cut the dough with a cookie-cutter into 30 pieces about the size of a tangerine. Make individual rolls from each, then roll out each into flat rounds about 6”-6 1/2”/15-16 cm in diameter and 1/8”/1 1/2 mm thick. Another method for making the tortillas is to place the rolls in the center of a tortilla press, push
the press together, and it’s done. If not using all the tortillas at once, wrap the rolls in tin foil and can keep them in the refrigerator for 1-2 days. Bake on your stove’s hotplate, or in a teflon skillet without any oil for under 1 minute on each side. Be careful not to burn them. Keep them warm in a clean linen towel until finished baking them all.