Tortillas, this recipe comes from a Garifuna woman in Belize that has her own little diner in a local market. She is able to make small balls of dough and toss them in the air several times until the dough is perfectly round. It is quite the site to see and a real art form. I opted to use a tortilla press. These tortillas are thicker than your typical Mexican style tortilla and perfect to sop up the broth in Chimole or just with rice and beans. I made mine with coconut milk for that wonderful tropical flavor.
Belize- Homemade Tortillas
Author: International Cuisine
Recipe type: bread
Cuisine: Belize
Serves: 8
Ingredients
- 3 cups flour
- 1 tablespoon shortening or butter
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⅓ cup warm milk, water or coconut milk
Instructions
- Mix the dry ingredients together.
- Add in the shortening or butter and by hand start working it into the dough until you get a nice crumbly consistency.
- Slowly add in the liquid, you want the dough to be soft, not sticky.
- Once you have the right consistency, knead the dough for 5 minutes
- Shape into small round balls about the size of a golf ball and allow it to rest for 30 minutes.
- Form the tortillas, using a rolling pin or tortilla press
- Heat a comal over medium heat.
- Flip when a few bubbles have formed.
- ENJOY hot off the stove!
