Faux Tortillas

I found this in a book called 30-Minute Vegetarian Mexican Cookbook by Sarah Beattie. She serves the “gorditas,” as she calls them, with cheese, chilli, and lettuce. I served them with beetroot soup and they were good for dipping although I think next time I’d add some herbs as they were quite plain.

 

Ingredients:

150 g cornmeal

500 ml water

1-2 tsp salt

1 tsp baking powder

1 tbsp margarine

 

Instructions:

1. Mix all the ingredients together in a pan and cook over low heat until it thickens.

2. Roll the cornmeal mixture into small balls, then flatten them out as thin as you can.

3. Cook in a dry frying pan over medium to high heat, until both sides are lightly browned.