Corn tortillas in a frying pan according to recipes from peoples of the world

Content

Georgian mchadi with cheese
Georgian Chvishtari
Mexican tortillas
Chechen siscals

Corn tortillas in a frying pan according to recipes from peoples of the world

Corn flour tortillas are prepared in almost all countries of the world, from time to time used to make the most complex dishes. In Mexico they are called “tortillas” and are part of the national dishes “nachos” and “quesadillas”. In Chechnya, such flatbreads are known as “siskal”, in Georgia – “mchadi” and “chvishtari”. Often used instead of bread. The easiest way to make corn tortillas is in a skillet.

Georgian mchadi with cheese

Mchadi is a healthy alternative to baked goods based on wheat flour or yeast bread. The dish is satisfying, gives a lot of energy, while being gluten-free and low in calories. To make delicious Georgian corn cakes you will need the following products:

corn flour – 500 g;
boiling water – 100 ml;
unrefined oil – 1 tbsp. spoon,
salt.

sour cream – 150 gr;
garlic – 1 clove;
grated cheese – 100 g;
reddish pepper;
greenery.

Pour boiling water over the flour, cover the bowl with cling film and leave for half an hour to swell.
Add salt and butter to the swollen flour and stir.
If necessary, pour cool boiled water into the dough. The result should be a flexible mass. If the dough is liquid and spills, add more flour; if it is dry and crumbly, add water in small portions.
Divide the dough into small parts, form into flat cakes - they should be the size of a cutlet, only flattened.
Bake in a hot frying pan with the lid closed, in olive or coconut oil, or by greasing the surface with lard. When one side is perfectly baked, covered with a crispy crust and just comes off, the mchadi can be rolled.
To make the sauce, mix all the above ingredients. There is no need to use salt, because feta cheese is very salty even without it.
Coat the fried corn cake with the prepared sauce and place it in a mound on a plate.

Mchadi can be created without sauce. Another delicious delicacy for Georgians is to cut the flatbread in half and put a thick piece of homemade goat cheese inside.

Georgian Chvishtari

Another delicious dish that was prepared in the old days, and the recipe has been preserved to this day. Chvishtari - soft Georgian flatbread with cheese made from corn flour. You will need a small amount of ingredients:

corn flour – 400 gr;
salt and sugar - 1 tsp each;
vegetable oil – 2 tbsp;
mineral still water – 400 ml;
Suluguni cheese – 250 gr.

Pour the required amount of flour into a deep plate, make a depression in the middle and add salt, sugar, and vegetable oil.
Pour mineral water evenly into the cavity, while constantly stirring the mass, first with a table device, and then with your hands. The result is a homogeneous and soft dough that does not stick to your hands and holds its shape perfectly.
Add grated cheese to the finished dough and stir.
Form cakes from the acquired mass. Usually they are made round and small, slightly flattened.
Heat the vegetable oil and fry the chvishtari until browned.

It will take no more than 15 minutes to make this healthy pastry for us, and the whole family will appreciate the rich taste.

Mexican tortillas

These are perhaps the most famous flatbreads prepared all over the world. The recipe for Mexican cornmeal tortillas is not complicated. Usually they are baked in a clay frying pan over an open fire, but tortillas also turn out delicious in an ordinary frying pan. To create this Mexican pastry, you will need to prepare:

corn flour – 250 gr;
hot boiled water – 300 ml;
salt.

Add salt to the flour and stir the dry mass.
Pour water evenly and thoroughly knead the dough.
The result should be a soft dough. It needs to be covered with a towel and left on the kitchen table for 25 minutes.
After the required time, separate a small piece from the dough. Place it on baking parchment, cover with cling film and roll out into a narrow flat cake across the width of the pan. These steps are necessary so that the dough does not stick to the rolling pin.
To create the smoothest edges, you can use a round plate. Place it on the rolled out dough, press down and remove excess.
Bake in a hot non-stick frying pan without adding oil. Each side takes approximately 2 minutes.
Place the fried flatbreads in a deep plate, cover with a towel and a lid.

Chechen siscals

At first, in Chechnya, siskal was prepared as the most common substitute for bread; in other words, the baked goods were unleavened and not salted. But over time, the recipe was modified, and at the moment siskal is made even with different entrails, but usually it is cottage cheese with sour cream or cottage cheese with melted butter.

To make tasty and soft Chechen-style flatbreads, prepare the following ingredients:

corn flour – 500 g;
drink – 250 ml;
salt;
soda – 0.5 tsp. or baking powder;
water – 100 ml.

Corn tortillas in a frying pan

Housewives who do not have an oven can bake corn tortillas in a frying pan. The recipes are varied, but they are all relatively ordinary, and cornmeal tortillas replace bread, toast and are suitable for both first courses and appetizers.

The basis for the cakes can be water, both ordinary and mineral, milk, drink. Flatbreads in a frying pan are softer and more fluffy than in the oven. They can be baked for breakfast - it will take very little time.

Corn flour is considered a dietary product; it does not contain gluten, but is rich in vitamins and micro-macroelements. And despite the fact that in our latitudes cornmeal is not the most popular product, cooking with it is a pleasure.

On mineral water
On kefir
Thin flatbreads
Lenten
With cheese
With milk
Sweet porridge cakes
Conclusion

On mineral water

Mix 300 g of corn flour, sifted through a sieve, with a pinch of salt and 1 tsp. baking powder.
You can add seasonings or finely chopped herbs to taste.
Add 1 tbsp to flour. mineral water, in small portions, kneading the dough.
The dough is thick, dense, and molds perfectly.
Heat a frying pan and pour vegetable oil into it.
Form cakes from the dough, fry them on both sides until golden brown.
Place on a napkin to remove excess oil.

Serve with tea with salty soft cheese.

On kefir

To prepare flatbreads according to this recipe, you will need 1 tbsp. fat kefir. You need to add 1 tsp to it. baking powder (or 1 teaspoon of soda, quenched with vinegar), a pinch of salt (take a container with the supply right away so that the foam does not come out over the edge).

Wash the lemon well, scald it, grate the zest on a small grater, and add it to the drink.
Sift flour, 1 ½ tbsp., through a fine sieve, add drink to it, knead the dough.
Heat a frying pan, pour vegetable oil into it so that the flatbreads “drown” in it to half the thickness (more is possible).

Form into flat cakes and fry them in oil on both sides until golden brown.

Thin flatbreads

Corn flour can be combined with other types, for example, wheat flour, in a 2:1 ratio.

Sift the flour and mix, add a pinch of salt.
The water for the test must be very hot, in fact, boiling water. Pour it into the flour, kneading the dough with a wooden spatula (be careful not to burn yourself).
A glass or a little more boiling water will come in handy.
When the dough is kneaded, add ½ tbsp. vegetable oil, knead well, form cakes of any shape.
Heat a frying pan well, pour a sufficient amount of vegetable oil into it, “drown” the flatbreads in it and fry for 2 minutes on each side.

If you roll out the cakes quite thinly, a few mm wide, then frying will take about 30 seconds.

Lenten

Spicy flatbreads are a variant of unleavened flatbreads, with spices added to the recipe.

For 1 tbsp. corn flour add 2 tbsp. l. wheat (all flour must be sifted through a fine sieve in advance), ½ tsp. salt, 1/3 tsp. soda, 1/3 tsp. hot ground chili pepper, mix.

Add 2 tbsp. l. olive oil, stir again. Pour in 2/3 tbsp. warm water and knead soft dough. It doesn't have to stick to your hands.

Roll out the dough into a layer, give it the shape of round cakes. You need to fry the flatbreads in a frying pan without greasing it with oil!

The flatbreads turn out a little dry, reminiscent of savory bread. They can be served with first courses, instead of bread, or used for appetizers and sandwiches.

With cheese

With testicle

Sift 300 g of corn flour through a fine sieve, add 1.5 tsp. baking powder for dough. Pour in 1 tbsp in small portions. mineral water, knead elastic dough. Shape it into a ball, leave for 10-15 minutes, wrapping it in cling film.

While the dough is “resting,” grate 150 g of any hard cheese onto a coarse grater, squeeze 2 cloves of garlic into it, and add salt on the tip of a knife.

Without egg, with basil

Hard cheese, 200 g, grate on a large grater, add dry crushed basil and salt to taste. Sift 2 tbsp. corn flour, mix with grated cheese. Pour 2 tbsp into the dry mass. warm water, knead a stiff dough, it should not stick to your hands and roll out perfectly.

Create flat cakes from the dough in any shape you like, place them in a greased frying pan, fry for 5 minutes on each side.

With milk

You can create homemade corn tortillas using milk (diluted with warm water in a 1:1 ratio).

Sift 2 full cups of cornmeal into a deep bowl. Heat the water and milk slightly (up to 40 0), add 0.5 tsp. salt and sugar, mix and pour into corn flour.

2 tbsp. l. Soften the butter and add to the dough. Knead the wet soft dough and form it into flat cakes. Fry them in vegetable or butter until golden brown.

Serve hot.

Sweet porridge cakes

Soak corn grits (not flour!) in cool water for 10-15 minutes. Pour ½ tbsp into a glass of cereal. milk, add 3 tbsp. l. jam or jam, 1/3 tbsp. sugar, cook corn porridge (over low heat, stirring constantly, making sure it doesn’t burn).

Add 2 tbsp to the porridge. l. butter, cool, beat in 1 egg, add 50 g of pre-washed raisins, chopped nuts, 100 g of wheat flour. Knead soft dough, form into flat cakes, fry them in vegetable oil on both sides.

Serve with sour cream, condensed milk, jam. Making sweet flatbreads takes about half an hour, but in the end it turns out to be a good, necessary breakfast.

Conclusion

There are many videos on the Internet that tell you how to make corn tortillas, take your pick!

Corn tortillas

Pie in a frying pan with cheese, chicken and ham

for the inside: chicken fillet – 200g; smoked ham – 80g; cheese – 50g; sweet bell pepper – 50g; corn – 50g; onion – 1 pc.; fresh herbs (parsley) - to taste; sweet paprika (ground) - to taste; ground dark pepper - to taste;

Flatbread with entrails in a frying pan

for dough: flour – 2 cups; vegetable oil – 2 tbsp; water – 450 ml; salt – 1/2 tsp; sugar – 1 tbsp; for the inside: sausage or ham – 200g; tomato – 1 pc. (small); cheese (hard types) – 100g; greenish olives (pitted) – 50g; corn

Mchadi (lean Georgian corn cakes)

corn flour – 500g; vegetable oil – 1 tbsp; salt – 1 pinch; water – about 300 ml;

Corn flour tortilla

corn grits -75g; wheat flour -75g; water (hot) – 60 ml; salt – 1/2 tsp; butter (or margarine) – 25g.

Tortillas with meat, vegetables and avocado sauce

tortillas (wheat or corn, diameter 25 cm) – 5 pcs.; pork – 300g; paprika – 1/2 tsp; salt - to taste; vegetable oil – 1 tbsp; tomatoes – 3 pcs.; cucumber – 2 pcs.; cheese (semi-hard) - to taste; for the sauce: avocado – 1 pc.; lemon

Burrito with vegetables and pesto sauce

tortillas (corn or wheat) – 6-8 pcs.; pesto sauce (ready) – to taste; taco mixture (prepared) - to taste; garlic – 1 clove; vegetable oil - to taste; sweet Bulgarian pere

Quesadillas with minced meat and beans

minced meat (I used beef) – 400g; snow white beans (boiled or canned) – 200g; sweet bell pepper – 1 pc.; onions – 1 pc.; garlic – 1-2 cloves; chili pepper (fresh) - to taste; tomato – 1 pc. (large); parsley (or cilantro, fresh

Chvishtari (mamaliga and cheese flatbread)

corn grits - 3/4 cup; water – 2 glasses; feta cheese (or Imeretian cheese) – 200-250g; testicle – 1 pc.; ghee for frying; breadcrumbs.

section: Georgian cuisine

Corn flour cakes with pumpkin (Zoghara non)

corn flour, wheat flour, pumpkin, water, yeast, salt, wheat flour (for topping).

Morning Corn Cakes with Maple Syrup

egg, buttermilk, melted butter, sweet corn (canned), wheat flour, sugar, salt, baking powder, corn flour, butter, black maple syrup, smoked bacon, apple, salt and cinnamon, butter.

Mixed flour scones

wheat flour, corn flour, fat tail fat, salt, red pepper, dill (finely chopped), cilantro (greens), onion.

Flatbreads with innards made from chopped meat

onions (sweet), minced meat, vegetable oil, salt, pepper, red beans (canned), corn (canned), hot peppers (canned), tortillas, canned tomatoes, parsley, cheese.

Molasses scones

corn flour, soda, vinegar, vegetable oil, molasses, sesame seeds.

section: Flatbreads, Korean cuisine

Mixed flour scones

wheat flour, corn flour, fat tail fat, salt, red pepper, dill (finely chopped), cilantro (greens), onion.

section: Tajik cuisine, Flatbread

Corn flour tortillas

corn flour, soda, vegetable oil, water.

section: Chinese cuisine, Flatbreads

Corn tortillas mchadi

corn flour, water, green beans (green beans), cilantro (chopped), parsley (chopped), green onion (chopped).

section: Flatbread, Georgian cuisine

Corn tortillas with tarragon, green onion and egg

wheat flour, corn flour, matsoni, butter, egg, sugar, salt, soda, tarragon, green onions, egg (boiled), salt, dark pepper (ground), suneli hops, vegetable oil (for frying), egg ( yolk).

Chvishtari – flatbread made from corn flour

corn flour (for mchadi), suluguni, egg, vegetable oil, water for kneading, vegetable oil (for frying), .

section: Georgian cuisine, Flatbread

Mexican corn tortillas with kefir

wheat flour, drink, sweet pepper (reddish), corn (canned, sweet, without water), herbs, butter, egg, baking powder (for baking), salt, .

Corn tortillas - baked and fried

Such a different composition of necessary substances as in corn, you will not find many products. Therefore, products made from corn flour (powder from golden grains) are as healthy as the grains themselves. But they are noticeably expanding the range of corn dishes. Now we have two recipes for making flatbreads: fried and baked. At home, with photos, step by step.

Cornmeal tortillas in a frying pan

What we will need:

finely ground corn flour – 300 g;
mineral water (Borjomi) - 3/4 cup (250 ml glass);
salt – 1-2 chips;
sunflower oil – 2 tbsp. l. into the dough;
vegetable oil for frying;
pickled cheese (suluguni or other) – 200-300 g for serving.

How to fry corn tortillas in a frying pan

For the dough, take finely ground flour and sift through a sieve into a bowl. Make a depression in the center. Pour in sunflower oil. Add a couple of pinches of salt.
Add mineral water to the center of the sunflower oil.
We introduce water in parts. Depending on the quality and type of flour, the amount of water may vary. Maybe you will need less of it or you will have to add it.
Knead the soft dough with your hands. It should turn out homogeneous, easily manipulated in your hands.
We wet our fingers in water. With wet hands, form cakes no more than 1 centimeter wide. If you make them thicker, they won’t bake.
Pour a little vegetable oil into the frying pan and heat it well. Place the pieces on the hot surface of the frying pan. Fry on both sides until crust forms over medium heat. Cooking under the lid. Bake for 5-7 minutes on each side.
Place the finished fried corn tortillas on a plate and cover each with a piece of cheese.

The flatbreads are very tasty when warm: the cheese melts deliciously on them and stretches beautifully.

Creator: Tatyana S.

Corn tortillas in the oven: recipe

Ingredients:

drink – 1 tbsp.;
corn flour - approximately 3 tbsp;
testicle – 2 pcs.;
baking powder – 2 tsp;
salt – 1 tsp;
mixture of Italian herbs – 1 tsp;
paprika – 1 tsp;
vegetable oil for greasing the baking sheet and tortillas;
poppy and sesame seeds - for decoration.

How to prepare such flatbreads at home

Two glasses of flour, baking powder, salt, a mixture of Italian herbs, combine paprika.
Add eggs and drink. Knead the dough, adding the remaining flour evenly. It should turn out homogeneous, soft, but not tough. Do not try to prepare a completely kneaded dumpling dough. Just get it to a consistency that you can sculpt.
Divide the lump into several parts, form balls, and press them with your palms. Place on a baking sheet lined with parchment paper. To be sure, it is better to smear the paper with oil - the baked goods will come off without any problems.
Lubricate each piece with oil using a silicone brush.
Sprinkle poppy seeds and sesame seeds on top: for beauty, since the narrow taste of the products will not overpower the richness of the spices in the baked goods themselves.
Preheat the oven to 180 degrees. Bake the scones for 10-15 minutes until lightly browned. Check for doneness with a torch or toothpick - it should remain dry and unstained.

Oven-cooked corn tortillas are equally delicious warm or cool. Serve them instead of bread or as a snack with sausage, cheese products, fresh vegetables and herbs. In spring you can take it on a picnic.

Creator: Ilya Vladimirov

You can make baked goods not only from corn flour, but also from finely ground grains. In this case, a different development is applied. First, you should brew the porridge, and on its basis create flat cakes, adding other ingredients to taste: eggs, spices, etc.

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