place a big cooking-pot containing raw whole kernels of corn on the stove, fill it up with water until the corn is covered and add a handful of slaked lime or wood-ash to prevent protein deficiency.

cook it at reduced heat until the kernels burst and then let them simmer until a soft mush develops, which takes about 3 to 4 hours.

the next day or after the mush has cooled, scoop up the mush and grind it as fine as possible in a corn-grinder. the ground corn is the finished dough from which you make flat bread by hand without adding any salt or any spices.

put the handmade flat bread (it helps to use cellophane on both sides when forming the tortillas) in a preheated comal or in a little flat preheated pan without any oil or fat, and turn it three times until the tortilla has the perfect consistency; that is, when it puffs up in the middle. don’t worry if it doesn’t work at first. it takes a lot of practise and patience.

always eat the fried tortillas warm. you can keep them warm by wrapping them in a cloth.

for the indians the tortilla is part and parcel of every meal. what is left over becomes tough, but if you fry the leftover tortillas in oil, you can make delicious tostadas (french fries made of cornmeal).

for further information contact
 www.breadworld.com und www.ernstboecker.de

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