Corn tortillas baked with boiling water are my mother's specialty pasta, and 20 sheets are baked at a time, which is soft and delicious

Today I would like to share with you a very tasty water-baked tortilla. This kind of small cake made of cornmeal is very soft, thin and soft, and it will not be hard when it is cold. If the teeth are not good, it is easy to digest after eating, the key is not to have a drop of oil, it is very healthy, let's see how to do it.

1. First add 200 grams of fine cornmeal to a large bowl, then add 150 ml to it, freshly boiled water, and blanch it. After scalding, the cornmeal will have a more delicate texture and a stronger aroma. When you eat it, it's easy to digest.

2. Add another 300 grams of gluten flour, then add a teaspoon of salt.

3. Use chopsticks to stir all the ingredients well. Add 180ml of hot water at about 60 degrees Celsius. The advantage of mixing it into a large flocculent shape is that when we knead the dough, we can easily knead the dough very smoothly. It also shortens the kneading time.

4. After kneading, cover the lid first and let it stand for 5 minutes. After 5 minutes, let's rub it again. The main purpose of this kneading is to make the cornmeal and wheat flour fully kneaded. I made a tortilla so that it would not be hard when I ate it. Then close the lid and let it rise for another 10 minutes.

5. After 10 minutes, add half a pot of water to the pot, then cover and bring to a boil over high heat. Sprinkle dry flour on the board first, take out the dough that has woken up, knead it to pat it, and then close the surface of the dough smooth, if the dough is soft, you can sprinkle a little more dry powder. In the middle, poke it with a hole one more.

6. Cut it with a dough cutting knife, then knead it, knead it into long strips, and divide it into uniform dough mixtures. 500 grams of flour, I divided a total of 20 flour mixtures,

7. Next, put each small noodle agent on it, smooth it, put the edge of the noodles inside, put it on the board after putting it away, rub it again, roll it, like this, put it there first. Then take out the first one, and cover the rest with plastic wrap to prevent air drying, if the dough is very soft, be sure to stick a little more dry powder, otherwise it will be easy to stick to the board.

8. Take out the rolling pin, we start to roll the cake, and in the process of rolling, if you find that the sticky board is found, you should sprinkle dry powder in time. Finally, roll it out into a thin flatbread with a thickness of about 1 mm.

In this way, it would be nice to be able to see the thickness of your fingers faintly.

9. After the water is boiled, put it in a steamer covered with a non-stick cage mat.

The time to roll out a cake is about 30 to 40 seconds, so roll out one and put one in one, cover the lid, and turn on the fire the whole time.

Until the last piece of bread is put in, then cover it again, and steam it for 2 minutes this time.

10. After steaming, we directly open the lid of the pot without simmering, and then take it out, be sure to take it off while it is hot, and remove each cake from it, so that even if there is no oil, the cakes will not stick together, if it is hot, you can dip it in a little cold water.

In this way, the water pancakes made with cornmeal have not yet been eaten, and the aroma of cornmeal can already be smelled. Not a drop of oil is used in the whole process, the cake will not stick, and each cake is very thin, kneaded and pinched, it will not break. The texture is soft, and even those with bad teeth can eat it. And it's steamed, so you won't get hot if you eat too much.

Although it is made of cornmeal, when it is eaten, it is really not hard at all, and it is really delicious to roll up your favorite dishes.

Coarse grains are finely made, delicious and healthy. It's easy to make, so try it if you like it.