Piedra tortilla, Ecuador

Tortilla de piedra , or "stone-baked corn tortilla", is a traditional dish from the Ecuadorian Andes. This thick tortilla, made from corn, is cooked on a hot stone, which gives it a crispy texture on the outside and soft on the inside. This gluten-free recipe, with cheese, is ideal for an authentic and simple meal, showcasing the rich taste of corn and the traditional know-how of Ecuadorian cuisine.

Servings: 4

Ingredients

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

Preparation

1
Prepare the dough: In a large bowl, combine the corn flour and salt. Gradually add the lukewarm water or milk while mixing, until you obtain a soft and homogeneous dough. Add melted butter or oil to make the dough softer.
2
Form the tortillas: Divide the dough into small walnut-sized balls. Flatten each ball with your hands to form tortillas about 1 cm thick. If you wish, place a cube of cream cheese in the center of the dough and gently close it before flattening the tortilla.
3
Prepare the stone or pan: Traditionally, tortillas de piedra are cooked on a stone heated directly over the fire. For a homemade version, heat a cast iron skillet or 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 they are golden brown and crispy on the outside. The tortilla should be well cooked inside but soft.
5
Serve: Enjoy the tortillas de piedra hot, with avocado salsa or tomato sauce to accompany, or simply plain.

Note

These tortillas are perfect for breakfast or a snack.

Read it online: https://glutenevasion.fr/recette/tortilla-de-piedra/