160 g of manitoba flour Molino Rossetto
80 g di fioretto maize flour Molino Rossetto
1/2 spoon of salt
30 g of maize oil
120 ml of water
Mix manitoba flour, maize flour, salto il in a bowl. Put some water gradually, and mix until you obtain a soft dough. Knead until the dough is smooth. If it is too sticky, ad another spoon of flour. Divide the dough in 8 pieces and give them the shape of small round balls. Warm a pan without oil. It must be very hot. Put a small ball between two layers of plastic, press a bit to create a disc. Then roll it with a rolling pin to obtain a tortilla of about 20 cm of diameter (if the doughs breaks put some water). Remove the plastic and cook tortilla in the pan for 30 seconds or 1 minute each side until it is cooked and it has some brown stains. Put it on a plate with a clean towel and cover with a towel to let it warm. Repeat the process for the other tortillas. Serve them hot. To warm them, envolve them in a dry towel and put them in the oven at 160° for about 10 minutes.