Easy Gluten-Free Corn Tortillas

A gluten-free alternative to wheat baked goods. Water-based corn tortillas with vegetable oil, a simple recipe that can be made anytime. Minimum products and maximum pleasure. These unsweetened flatbreads can be served with tea or with first courses, as well as as a snack on the holiday table.
cook time: 30 min
Nora Vaughn
Easy Gluten-Free Corn Tortillas

Nutrition Facts (per serving)

238
Calories
9g
Fat
36g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Salt 1 tsp
Water (boiling water) 200 ml
Vegetable oil 2 tbsp
Corn flour 200 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To prepare corn tortillas from corn flour, we will need: 200 ml of boiling water; 200 g corn flour; 2 tbsp. l. vegetable oil; 1 tsp. salt.

Step 2

Step 2
Sift corn flour into a deep bowl. Add salt and stir.

Step 3

Step 3
Make a small well in the flour and pour in a little boiling water. It is very important not to pour in all the boiling water at once, because depending on the consistency of the dough, less of it may be needed. Gradually knead into a very pliable dough. The dough should not be homogeneous and will crumble in your hands. Therefore, it cannot be rolled out with a rolling pin.

Step 4

Step 4
Therefore, corn tortillas must be formed by hand. The blanks should be small oval or round, about 5 mm thick.

Step 5

Step 5
Heat vegetable oil in a frying pan. Lay out the prepared corn preparations. Fry the flatbreads over medium heat for about 5 minutes until golden brown. Then turn the tortillas over and fry on the other side for about 5 minutes.

Step 6

Step 6
Transfer the finished corn tortillas to a plate and serve. Bon appetit!

Additional rubrics

Related recipes