Blue Corn Tortillas

Corn tortillas are an essential ingredient to many staples of Mexican cuisine, so the tortilla can make or break a meal. These Blue Corn Tortillas are a little different to the white ones, and have a slightly different recipe to reflect the absorbancy of the flour:

• 250g Blue Corn Flour
• ½ tsp salt
• 275-300ml lukewarm water

1. Put the flour in a bowl with the salt.
2. Add water, starting with 275ml. Only add more if the dough is too dry.
3. Knead the dough to a smooth, soft, but not sticky consistency.
4. Divide the mixture into golfball-sized balls.
5. Place one between two sheets of thin polythene, then press it to make a disc about 15cm in diameter. 
6. Repeat this step with the rest of the dough to make your tortillas; pile them up separated with baking parchment to prevent them sticking together.
7. Heat an ungreased heavy-based frying pan. Cook the tortillas one or two at a time, until they change colour and start to puff up slightly (this will only take about 2 minutes). Flip them over and repeat on the other side, then you are ready to serve!