Stone tortilla, Ecuador

tortilla piedra , is a traditional dish from the Ecuadorian Andes. This thick, corn-based tortilla is cooked on a hot stone, giving it a crispy exterior and a soft interior. This gluten-free recipe, with cheese, is ideal for an authentic and simple meal, showcasing the rich flavor of corn and the traditional know-how of Ecuadorian cuisine.

Servings: 4

Special diet: naturally gluten-free

Ingredients

200 g of white corn flour (or masa harina, precooked corn flour)
250 ml of lukewarm water (or milk)
1/2 tsp salt
1 tbsp of melted butter or vegetable oil
Fresh cheese, cut into cubes (I had some leftover Camembert...)

Preparation

1
To prepare the dough: In a large bowl, combine the cornmeal and salt. Gradually add the warm water or milk, stirring constantly, until you have a smooth, pliable dough. Add the melted butter or oil to make the dough more tender.
2
To form the tortillas: Divide the dough into small balls about the size of a walnut. Flatten each ball with your hands to form tortillas approximately 1 cm thick. If desired, place a cube of cream cheese in the center of the dough and gently fold it over before flattening the tortilla.
3
Prepare the stone or pan: Traditionally, tortillas de piedra are cooked on a stone heated directly over a fire. For a homemade version, heat a cast-iron skillet or a heavy griddle over medium heat. Once hot, lightly oil the surface.
4
Cooking the tortillas: Place the tortillas in the hot pan and cook them for about 4 to 5 minutes on each side, until golden brown and crispy on the outside. The tortilla should be cooked through but still soft.
5
Serving suggestion: Enjoy the piera tortillas piping hot, with avocado salsa or tomato sauce on the side, or simply plain.

Note

These tortillas are perfect for breakfast or a snack.