INGREDIENTS FOR 8 TORTILLAS
110 g of Corn flour The finest Mulino Marello
125 g of water
5 g of salt

PROCEDURE

Mix the corn flour with the water and salt in a bowl until it forms a soft, compact dough.

Divide the dough into 8-10 equal sized balls.
Place a ball between 2 sheets of baking paper and use a rolling pin to roll it out to a thickness of about 2 mm, maintaining a round shape.

Store between the 2 sheets until ready to cook. Once you have rolled out all the dough, heat a pan or, even better, a smooth griddle over medium heat. Remove the top sheet from the tortilla and place it on the hot griddle.
After about 1 minute, when the tortilla starts to cook, remove
also the sheet that covered it. Turn it over and continue cooking for about 2 minutes.
Place the cooked tortillas on top of each other to maintain stability
humidity and softness.

Store them covered with cling film if necessary.

Recipe from our book "Born under a lucky star"