How to bake corn tortillas in a pan. The easiest cornbread recipe ever

Cakes are known in almost every country: Italian focaccia, piadina, Mexican tortillas, tacos, Georgian mchadi, Tatar, Uzbek, as well as all kinds of corn, rye and other cakes with fillings. Corn tortillas are found in traditional cuisines many peoples. The exact date of their appearance has not been determined. Corn appeared in our country less than a century ago and fell in love in the form of cereals and other dishes. But in countries where corn has long been grown and made flour from it, cakes from corn grits were very popular. So, let's take it in order.

Georgian mchadi are round cakes with simple composition. For their preparation, only cornmeal and water are used, often mchadi replaces bread. Traditionally, they are baked on coals in a frying pan, the best frying pan for this is the ketsi frying pan. Bake these unleavened cakes and in other earthenware. cook real Georgian flatbread on modern kitchen will not work, their original taste you can try only in Georgia itself. Mchadi also happens with additives, for example, with cheese, which is added when kneading dough.

Another type of corn tortilla is Mexican tortillas. Unlike Georgian mchadi, which are more like pies, tortillas are shaped like thin pancakes. Previously, their preparation was a complex and lengthy process. In Mexican families, it was customary to grind corn grains in special mortars, and then bake the cakes under a special press. Modern way cooking is greatly simplified, and today you can make cornmeal cakes, the recipe of which you will find in today's review. Mexican corn tortillas are the basis for many dishes.

What unites these two similar dishes is that they can be baked in the oven or fried in a pan, but no oil is added. If you use oil when frying corn tortillas, they will turn out to be a richer golden color. After they should be dipped in a paper towel to remove the remaining fat.

• This dish is also suitable for those who adhere to healthy eating or follow the figure. It will take less than half an hour to make unleavened cakes, and the benefits of this dish great.

  Ingredients

  • Corn flour - 2 cups
  • Salt - 1 teaspoon

  Cooking flatbread

  
  

  cooking options

  To make corn tortillas with cheese, you need to cut the still hot tortillas and put in the middle a piece of any salty cheese. Delicious! For greater softness, you can add margarine or butter to the dough, and bake such cakes for 3 minutes on each side. Also, instead of flour, you can use corn grits, but keep in mind that cereals do not have such fine grinding as flour.

  We offer another version of the dish - corn cakes on kefir. This thin cakes, which are slightly different from the previous ones. It is necessary to take 200 g of corn and wheat flour, 100 g of semolina, salt, 2 tsp. sugar and 150 ml of kefir. Mix all the ingredients and let stand so that the semolina and flour swell. Then roll out the dough on a floured surface. The dough should not be sticky or hard. Cut out pretty circles from the dough using a plate. On each circle put a filling of cheese with herbs, meat or fish, any vegetables. Then put another circle on top and pinch the edges. Bake in the oven on baking paper at 180 degrees until golden brown.

  Benefits of corn tortillas

  Cornmeal dishes will be useful for everyone, especially children and the elderly. Corn tortillas don't cause allergic reactions and do not provoke fullness. Corn grains are rich mineral composition, amino acids and vitamins. Corn grits helps to remove harmful substances and toxins from the body, normalizes metabolic processes, strengthens the immune system. Due to its high digestibility, this product is indispensable in our diet.

  For people with diabetes, cornmeal is indicated with water. Unleavened corn tortillas are used in diet food, the dish contributes to the improvement of the intestines. Regular use corn tortillas will make hair and teeth strong, improve appearance skin.

  Prepare Lenten menu now it’s not difficult, because we told you how to cook corn tortillas. HozOboz hopes that you will use cornmeal more often, and this dish will help enrich your body useful substances! wish Bon appetit!

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Corn cakes can be served instead of bread or you can put vegetables, meat, sauce in them - it will turn out delicious and hearty lunch. Cheese, greens, jam will give the dish a special taste and aroma.

Mexican corn tortillas

Mexican tortillas are thinly rolled cornmeal tortillas. You can put stuffing in them or eat just like that. To make them more convenient to cook, we will take both corn and wheat flour: the base will become more viscous, it will be easier to roll it out.

Ingredients:

• half a cup of cornmeal;
• half a glass of wheat flour;
• a glass of hot water or boiling water;
• salt to taste;
• refined oil for frying.

Cooking method:

1. Sift both types of flour and combine in a small saucepan, add salt.
2. Carefully pour hot water into the flour mixture, stir.
3. Knead the dough. If it turns out too hard or sticky, add a little water or flour, respectively.
4. Let the dough brew for 30 minutes, covered with a film or towel.
5. Cut the dough into small pieces and roll out. The thinner the cakes are, the better.
6. Heat up a skillet over medium heat. You can fry with or without oil.
7. Fry the cakes on each side for half a minute. It is important not to overdry the tortillas.

Then we shift the products from the pan to the dish and cover with a film or cloth so that they do not dry out.

Easy pan recipe

Cooking tortillas in a pan is the easiest way of all. It is very convenient because it requires a minimum of ingredients. For those who follow a healthy diet, this is a great option.

We will need:

• 1 cup cornmeal;
• 0.5 l of hot water;
• salt to taste.

Cooking:

1. Sift the flour through a sieve into a small bowl.
2. Pour in hot water, mixing thoroughly, knead the dough well. It should be quite elastic, but at the same time not steep.
3. Divide the dough into balls and roll out thin cakes with a rolling pin.
4. We heat the frying pan strong fire, then subtract it.

Required products:

• 200 g cornmeal;
• 200 ml of kefir;
• 2 eggs;
• 2 tsp baking powder;
• salt to taste;
• spices;
• olive oil.

Cooking:

1. Sift the flour through a sieve.
2. In a separate bowl, mix flour, baking powder, salt and spices. You can use seasonings such as suneli hops, basil, oregano or marjoram.
3. Separately, beat the eggs with kefir.
4. Combine dry ingredients with mixture. Mix thoroughly.
5. Knead soft dough, divide into balls, form small cakes.
6. Preheat the oven to 180 degrees. Lay on a baking sheet baking paper and lay out the blanks.
7. Watering cakes olive oil thin stream. If you love more spicy taste sprinkle spices on top.
8. Bake in the oven at 180 degrees for 10-15 minutes.

When the cakes are browned, you can take them out and serve them on the table.

Georgian corn cakes mchadi

Mchadi are fragrant lean flatbreads made from cornmeal. They are great for breakfast or as an accompaniment to main dishes. Salt is not added in the classic recipe, but if you want to put it in, mchadi will only taste better.

Ingredients for three servings:

• 200 g cornmeal;
• 100 ml cold water;
• salt optional;
• 4 tbsp. l. vegetable oil.

Cooking:

1. Sift the flour through a large sieve.
2. If you use salt, dissolve it in water.
3. Gently and slowly add the water to the flour, stirring continuously.
4. Knead soft dough.
5. We put the pan on the fire so that it is hot, and pour in the oil. Turn off the flame.
6. We make small cakes and place them in a pan.
7. Fry the tortillas in hot oil for 3 minutes on each side until golden brown.

After cooking, it is better to blot the mchadi with a napkin from excess oil. Must be served hot.

How to cook with cheese

Cornbread with cheese great alternative classic recipe. Ideally served hot.

Ingredients:

• 200 g cornmeal;
• 150 ml of pure water;
• 1 egg;
• 200 g of hard cheese;
• 2 cloves of garlic;
• 1 tsp baking powder
• salt if necessary;
• 50 g butter.

Cooking:

1. We prepare the ingredients: we rub the cheese on a fine grater with small cells, melt the butter, sift the flour, chop the garlic.
2. Beat the egg and stir with water.
3. In the refined flour, add the mixture with the egg, put the cheese, butter, garlic, and baking powder.
4. We knead the dough. It should be very soft.
5. We make small cakes from the dough, rolling them out with a rolling pin.
6. Heat up a frying pan, brush with oil if needed.

Bake the tortillas over medium heat for 3 minutes on each side.

Kefir cakes made from cornmeal

Corn cakes made using kefir acquire a very delicate, slightly sour taste and are very satisfying.

Compound:

• 300 g of flour from corn grits;
• 50 g of semolina;
• 200 ml of kefir;
• 100 ml of water;
• salt to taste;
• 3 art. l. vegetable oil.

Cooking:

1. Sift flour and semolina.
2. In warm kefir, add boiled or filtered water, salt, semolina, cornmeal. Mix well, avoiding the appearance of lumps. The dough should be infused for 20 minutes for semolina to swell.
3. Heat up the pan, add sunflower oil.
4. Cut the dough into pieces and roll out. It is convenient to make small circles with a thickness of about 1.5 cm.

Then reduce the heat to medium and fry the dough on both sides for about 4 minutes.

1. To bake cakes in a pan, take the finest flour.
2. The dough will roll out better and will turn out more viscous if wheat flour is added.
3. To form cakes, it is convenient to use a press. At home, it can be replaced by a regular plate with a flat bottom.
4. When making corn tortillas with cheese, you can use mineral water instead of the usual. This will make the pastry soft and fluffy.
5. For a richer taste regular oil can be replaced with olive oil.
6. When baking in the oven, use parchment paper.
7. If you want soft cakes, add butter to the dough.
8. For more fast food tortillas, use a pancake pan.
9. If the dough sticks to your palms while kneading, dampen them with cold water.
10. For best result take only sifted flour.
11. The finished dough is best stored in the freezer.
12. To prevent the cakes from drying out during storage, cover them with cling film.

In many cuisines, for example, in Georgian, it is customary to bake cornmeal cakes and serve them to the table, complementing other dishes or just for a snack. Products, despite the simplicity of execution, are incredibly tasty and healthy. The key to success in making corn tortillas lies in the quality of the cornmeal. It must certainly be finely ground, premium and ideally from white corn.

Georgian cornmeal cakes in a pan - recipe

Ingredients:

For test:

• corn flour - 485 g;
• water - 290 ml;
• baking powder - 1 pinch;
• rock salt - 1 pinch.

Cooking

Georgian cakes, or as they are also called in Georgia - mchadi, are prepared simply, one might even say primitively. Classic recipe involves the use of only cornmeal and water without the addition of salt. But in practice, housewives add a little salt and baking powder (slaked soda) when kneading the dough to improve the taste and give splendor to the products.

Corn flour is initially sifted, mixed with salt and baking powder, water is added and kneaded thoroughly and for a long time. Mchadi is fried in a dry frying pan or only slightly oiled. Next, moist corn dough is collected with moistened hands, forming cakes, and spread them on a dry frying pan. After browning the products under the lid on both sides, they are transferred to a dish and served hot. Such cakes are very tasty with cheese (Imeretinsky or).

Cornmeal cakes on kefir in the oven

Ingredients:

For test:

• corn flour - 145 g;
• kefir - 110 ml;
• selected egg - 1 pc.;
• baking powder - 10 g;
• rock salt - 1 pinch;
• - 10 ml;
• sesame and poppy seeds - 10 g each.

Cooking

Even tastier and healthier cakes on kefir in the oven will turn out. To prepare them, mix the sifted corn flour with egg and kefir, adding rock salt and baking powder in the process. Depending on the properties of corn flour, it may be needed a little more or less, but the dough should turn out to be moist and dense so that cakes can be made from it. To do this, we divide it into six portions and put each on a silicone mat or oiled parchment on a baking sheet. We give the products a flat shape, coat with olive oil on top, sprinkle with sesame seeds and poppy seeds and put in an oven preheated to 185 degrees for twenty minutes.

These cornmeal cakes can also be made sweet by adding a little granulated sugar to the dough during kneading.

Calories: Not specified
Cooking time: Not indicated

These cakes are prepared very simply and from the most common ingredients that you will always find in your home. The question may arise from cornmeal, but in our time it is very popular, so many housewives are happy to conjure with her in the kitchen. It is thanks to corn flour that such cakes turn out to be of an amazing pale yellow color, very appetizing and beautiful.

There is one more point to which I would like to draw your attention. These flatbreads are lean, so you can cook practically all year round: neither milk nor eggs are present in their composition. As, however, you will not find butter there: neither vegetable nor butter. Even frying such cakes can and should be done in a completely dry frying pan.

I'm sure you'll love the lean cornmeal tortillas and you'll be sure to bake them again and again.

Ingredients:
- 30 g of cornmeal;
- 150 g of wheat flour;
- 125 ml water;
- 0.5 teaspoon of salt.

How to cook with a photo step by step

First, sift both types of flour - both wheat and corn - into one container. I use a mixer bowl for this - it is in it that we will then knead the dough for lean corn tortillas.

Add salt to flour.

Pour water into a container with flour. Do not be tormented by the problem of water temperature: it should not be either warm or cold: plain water room temperature. I usually use the one I have for drinking in a filter jug.
But they are mixed only in boiling water.






And we start kneading the dough. I like to do this with a mixer: due to the fact that I am a big lazy person, I don’t want to spend time in this case kneading with my hands. First, we work with ordinary nozzles, then we switch to spiral (test) nozzles. Knead for 5 minutes.
The dough is very pliable. It immediately gathers in a lump, well behind the walls of the bowl.
We spread the dough on a silicone mat (or on any other flat surface on which you work with the dough). And a little more - knead for 2-3 minutes already with your hands. We knead and rejoice: the dough is soft, elastic, it is pleasant just to pick it up. It is not necessary to dust the surface with flour - we don’t need extra flour at all if we want our cornmeal cakes to turn out soft. We roll a ball from the dough, cover with a film (or the same mixer bowl) and set aside for 10 minutes to rest.

Then divide the dough into 5-6 approximately equal pieces. So much for a pan with a diameter of 22 cm. For a pan with a diameter of 20 cm, we form 7-8 pieces, for a pan with a diameter of 26 cm - 4. But this division is very approximate. In a large frying pan, it is quite possible to bake small cakes - it will be even more convenient.

Now we take a rolling pin and begin to roll out the cake. And again we rejoice - such an easy-to-work dough, rolls out quickly, does not “spring”, does not stick to the working surface. In general, not a dough, but a real pleasure! Roll out very thinly - almost to transparency.

We start baking cakes. We spread the cake on a preheated pan and bake it on a fire slightly below medium. Literally in a minute - one and a half we turn it over. After another 40-50 seconds, the cake is ready: light yellow, with small light brown spots - very appetizing!

We put our lean cornmeal cakes in a pile on a damp towel, cover it with the other end on top. This will keep the cakes soft and flexible. But if you want a harsh, crispy flatbread, just stack them on a plate.

Usually such cakes do not lie on the table!

Flatbreads are good both on their own and as a basis for an appetizer. You can put whatever you want inside: fried mushrooms, vegetable stew- everything that you love.





Tips & Tricks:
The process of rolling out the dough (forming cakes from cornmeal) is very fast. And here you have a choice: you can immediately roll out all the cakes, and then bake them in turn.
And you can, located near the stove, combine processes. The cakes bake quickly. During the rolling of one cake, the previous one just has time to bake. You just need to look and turn over in time. Here you choose whichever is more convenient for you.
One more thing. No matter how hard we try, there will be no perfectly round cake after rolling. Therefore, if you want, you can cut out a circle of the desired size from the dough (using a plate). And then your cakes will all be even, the same. And I, on the contrary, love “natural dissimilarity”, although when rolling out I try to give the lean cakes the shape of a circle.
Author - Natalia Tishchenko

Corn cakes are prepared very easily and quite quickly. It should be noted that today there are many various recipes of this dish. In this article, we will look at just a few of them.

general information

the healthiest and wholesome food can rightfully be considered the one that is prepared using natural and simple ingredients. It should be noted that sometimes you really want to do something simple dish with the use of long-forgotten products. In our article, we decided to tell you how to cook corn tortillas at home. By the way, corn is a very useful and quite common cereal crop in our country, which came to us from afar, from the United States of America. Exactly this flour product served instead of bread in pre-Columbian American civilizations. After several hundred years, corn cakes have come to taste and other peoples of the world.

A simple and quick recipe for flour products

Few people know how to cook corn cakes, because in our country such products are not very popular. If you even try once cornbread you will never want to go back to pure wheat again. However, it should be noted that even classic corn tortillas are not complete without the addition of light flour. Of course, you can bake them without it, but the dough mixed with wheat flour will be much more elastic.

How to make classic corn tortillas? The recipe calls for the following ingredients:

Dough kneading

Corn tortillas with cheese are unusually tasty and fragrant. But before you fry them in a pan, you should thoroughly replace the thick base. To do this, pour cornmeal into a bowl, pour a little boiling water into it, mix, cover with cling film and leave for about 20 minutes. During this time, the main product should swell well.

After the specified time, you need to add a pinch of medium-sized salt to the cornmeal, as well as a large spoonful of sunflower oil. While mixing the ingredients together, gradually add wheat flour to them. Next, to the resulting mass, you need to add a little cold water. As a result of all the described actions, you should get a rather steep and uniform dough.

Formation process

After the dough is kneaded, it should be divided into pieces and roll each one generously in cornmeal. Next, the balls need to be rolled into small round layers. Their thickness should not exceed 5-6 millimeters.

As you can see, cornmeal tortillas are formed quite easily. After all the products are prepared, you can proceed to their heat treatment.

Pan cooking

Corn cakes in the oven are softer and more fluffy. But for such heat treatment should be used exclusively kefir dough. For this reason, we decided to bake our products in a pan. It needs to be heated as much as possible, and then greased with a piece of unsalted lard. If you add sunflower oil, then the cakes will be fried, but we don’t need it - real corn products should be baked. Only in this case they will turn out to be unusually fragrant and tasty.

How to serve pastries for dinner

Corn cakes, the recipe of which we discussed above, should be served with dining table immediately after they are cooked in the pan. In addition to them, it is recommended to make a special savory cheese sauce. It is done as follows: cheese must be finely chopped or grated, combined with sour cream, seasoned with red ground pepper, chopped herbs and grated garlic. You can also serve a little dry white wine with this dish.

Corn flour kefir cakes: a step-by-step recipe

These products are thicker and softer than those that we "cooked" above. To prepare them, we need:

• corn flour - 2 cups;
• light wheat flour - ½ cup;
• unsalted lard - a small piece;
• thick kefir with a high percentage of fat content - use at discretion;
• large village eggs - 2 pcs.;
• medium-sized table salt - 1 pinch;
• table soda - on the tip of a dessert spoon;
• hard cheese - use to taste;
• salted butter - about 50 g.

The dough preparation process

Corn cakes on kefir are not only lush and soft, but also quite satisfying. That is why they can be consumed during lunch or dinner instead of the usual wheat bread.

To prepare, beat chicken village eggs with a whisk or fork, then pour thick fatty kefir into them, add table soda, salt, wheat and corn flour. After mixing the ingredients with a spoon, cover them with cling film and leave aside for half an hour. During this time, the flour should partially swell. To knead a rather tight dough, it is necessary to add to the components not yet a large number of chopped corn. In this form, the base should be wrapped in cling film and leave to rest for an hour.

How to form correctly?

Cakes from corn grits and kefir are formed as easily and simply as in the previous recipe. The finished risen dough must be divided into medium pieces, and then roll each in wheat flour. After that, the balls need to be rolled into round layers using a rolling pin. The thickness of the cakes should not exceed 6-8 millimeters, otherwise you will get too thick cakes.

Heat treatment

How to bake cornmeal cakes in the oven? The recipe for this dish recommends using a large baking sheet. It must be strongly heated in the oven, and then well greased. lard. Next, a part of the rolled products must be placed on the sheet, and it is advisable to lay them out so that they do not touch each other, since during heat treatment they can increase in size and stick. Above ready-made pastries it is recommended to sprinkle corn grits coarse processing and grated hard cheese.

Bake cakes in the oven preferably for about half an hour. During this time, they should be completely cooked and covered with a cap of a red-brown hue.

What is the right way to serve pastries to guests?

After the cakes are completely baked, they should be removed from oven and immediately sprinkle with salt butter. Next, the products must be laid out on a plate and served to guests along with tea, the first or second course. Bon appetit!

Together we cook mchadi

Georgian corn tortilla or the so-called mchadi is especially liked by those who love and appreciate the cuisine of the said people. It should be noted that there is nothing complicated in their preparation. That is why even the most inexperienced chef can make them on their own. For this we need:

• corn flour coarse grinding- 2 glasses;
• fresh fat milk - ½ cup;
• filtered water - ½ cup;
• granulated sugar- ½ dessert spoon;
• medium-sized salt - add to taste;
• salted butter - 60-80 g;
• refined sunflower oil - optional (for frying).

Corn dough kneading

To cook mchadi, there is no need to stand at the stove for a long time, because they are made quickly and easily. To knead the dough, you need to pour wholemeal cornmeal into a bowl, and then add granulated sugar and medium-sized salt to it. After mixing the ingredients with a spoon, you should start preparing the other part of the base. To do this, you need to mix fat village milk, creamy salted butter and ordinary filtered water, and then warm them up a little on the fire. Next, the liquid components must be poured into the dry ones. Knead the mass with your hands as long as possible - you should have a tight dough that can be easily rolled into a lump.

It should be noted that, despite its coolness, the base should be slightly damp. After all, if it is dry, then Georgian cornmeal cakes can crack during heat treatment. That is why, when kneading, you should additionally add a little milk or drinking water.

We form products

Mchadi are Georgian corn cakes, which differ not only in their special aroma and taste, but also in their rather large thickness, because according to the presented recipe, there is no need to roll such products with a rolling pin to thinness. To form mchadi, divide the corn dough into many small pieces, roll each into a tight ball and squeeze it as if you were making regular minced meat patties. However, it is highly not recommended to additionally roll them in flour, otherwise the sunflower oil will burn very strongly.

Pan frying process

To cook delicious Georgian cakes, you need to put a deep frying pan on the fire and pour sunflower oil into it. Before laying out semi-finished products, vegetable fat is recommended to be well calcined. Next, 3-4 cakes must be placed on a heated pan. Fry them on each side preferably no more than 6-8 minutes. If you keep the products a little longer, they will absorb a large amount of fat, and this is not very good for the dish.

When the Georgian flatbreads are browned on the bottom, they should be turned over and fried in the same way on the other side. It should be noted that some housewives cover the pan with a lid during heat treatment. We do not recommend doing this, since the condensate formed on it can cause a rather violent reaction in hot sunflower oil.

The final stage in the creation of mchadi

After the cornmeal tortillas are browned, they must be carefully removed from the dish and placed on paper towels. This will allow you to get rid of excess fat, making products even tastier and less high-calorie.

In order for you to get real Georgian cakes, after frying, it is recommended to immediately cut them with a sharp knife in the form of a book. Place a slice of any cheese of your choice inside the hot baking. By the way, Suluguni is ideal for this, because this particular variety dairy product starts melting immediately.

We correctly present Georgian corn cakes to the table

Now you know how simple and easy it is to cook delicious, fragrant and satisfying pastries using corn flour, which is unusual for many. After all the described actions, cakes with melted cheese must be immediately served to family members. Along with fragrant cakes, any first or second courses can be presented to the table, although some gourmets prefer to use them only with sweet, freshly brewed black tea.