Maistortilla
A tortilla is a lefse made from corn or wheat. It is the main ingredient in all tacos, and can be served fresh, divided into triangles and fried into chips (crispy or fluffy), dried into shells or treated in many other ways.
Find out
Roll or tortilla press
Approach
Mix salt and masa harina. Slowly add the water to the dough until you get a good consistency. The dough should be firm and elastic, not dry or sticky.
Cover the dough and let it rest for an hour.
Divide the dough into 12 bowls (ping-pong ball size) that are pressed flat between two sheets of baking paper in a tortilla elbow press. Roll everything out in approx. 3 mm thick. Place one at a time on the pizza stone and bake for approx. 1 min. Turn and cook further, so that it gets some golden spots.
MAISTORTILLA - MASA HARINA
Originally, tortillas were made only from cornmeal. In Norway, this special flour can be difficult to obtain. It is made from corn kernels which are first dried and then soaked in a solution of lime and water (also called slaked lime or "limewater"). This process loosens the hulls from the core and softens the grain. Then it is washed and ground into a dough called mass. When this is dried again and pulverized, it becomes mass of hair-flour. This flour gives a special taste and is easily mixed with water into a dough that is used to make corn tortillas.
Maistortilla
A tortilla is a lefse made from corn or wheat. It is the main ingredient in all tacos, and can be served fresh, divided into triangles and fried into chips (crispy or fluffy), dried into shells or treated in many other ways.
Find out
Roll or tortilla press
Ingredients
12 LEFSER
5 dl masa harina-mel
½ ts salt
4-5 dl hot water
Approach
Mix salt and masa harina. Slowly add the water to the dough until you get a good consistency. The dough should be firm and elastic, not dry or sticky.
Cover the dough and let it rest for an hour.
Divide the dough into 12 bowls (ping-pong ball size) that are pressed flat between two sheets of baking paper in a tortilla elbow press. Roll everything out in approx. 3 mm thick. Place one at a time on the pizza stone and bake for approx. 1 min. Turn and cook further, so that it gets some golden spots.
MAISTORTILLA - MASA HARINA
Originally, tortillas were made only from cornmeal. In Norway, this special flour can be difficult to obtain. It is made from corn kernels which are first dried and then soaked in a solution of lime and water (also called slaked lime or "limewater"). This process loosens the hulls from the core and softens the grain. Then it is washed and ground into a dough called mass. When this is dried again and pulverized, it becomes mass of hair-flour. This flour gives a special taste and is easily mixed with water into a dough that is used to make corn tortillas.
