Inserted by Rosa Rizzo the

110 g ofCorn flour The fine Marello Mill
125 g water
5 g salt


Knead the cornfloal in a container with water and salt until a soft, compact dough forms.

Divide the dough into 8-10 balls of equal size.
Place a ball between 2 sheets of baking paper and with the rolling pin about 2 mm thick, keeping a round shape.

Store between 2 sheets until cooked. Once all the dough is pulled, heat a pan or, even better, a smooth plate over medium heat. Remove the top sheet from the tortilla and place it on the hot plate.
After about 1 minute, when the tortilla begins to be cooked, remove
even the sheet that covered it. Turn it over and continue cooking for about 2 minutes.
Place the cooked tortillas on top of each other so as to keep them
humidity and softness.

Store them, if necessary, covered with transparent film.

Recipe from our book "Born under a good star"