Corn tortillas

Method

1. Place corn flour in a large bowl, add hot water and stir to combine. Allow to cool slightly until it can be touched safely.
2. Knead the dough using clean hands for a few minutes until combined, smooth and a little springy. Leave the dough to rest for 30 minutes.
3. Divide the dough into 4 portions and roll them into balls. Place between two sheets of baking paper and press to form a flat disc.
4. Using a rolling pin, roll it out to form a circle that is 2-3 millimetres thick. Repeat with remaining dough.
5. Heat a frying pan over medium heat and spray with a little oil.
6. Cook tortillas for 2 minutes on one side, then turn using tongs and cook the other side for 2 minutes or until browned.
7. Remove tortillas and stack them wrapped in a clean tea towel to stop them drying out.
8. Once all tortillas are cooked, turn off the heat.
9. Add filling and serve immediately or set aside to reheat prior to eating.

Filling suggestions

• ½ cup canned chilli or refried beans with 1 tablespoon salsa and 1 tablespoon reduced fat sour cream.
• ½ cup finely sliced lettuce and 1 tablespoon tomato salsa.
• ½ cup creamed style corn and 2 tablespoons grated cheese.