The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
How to make a colourful, flavour and nutrition-packed dish that puts plants at the centre of the plate all whilst minimising waste and centring seasonal produce.
Put the masa harina and a good pinch of salt in a medium bowl, slowly pour in 250ml boiling water, and stir to combine.
Cover with a damp towel and leave the mixture to cool – it will be quite wet and loose to begin with, but the flour will absorb the water as it cools.
Once the dough is cool enough to handle, knead it into a smooth, round ball – it should feel like playdough. If it feels at all dry, just wet your hands a little as you knead it.
Divide the dough into 12 pieces weighing about 30g each.
Lightly grease a surface and your hands with a little vegetable oil and roll each piece into a smooth ball, adding a little more oil if the dough sticks to the surface. Keep any dough that you are not working with covered with a damp cloth.
Heat a large frying pan on a high heat until it is very hot. Have a folded, very slightly damp tea towel ready on the side to tuck tortillas in once cooked.
Squash each ball between pieces of baking paper with a heavy pan, into 12cm discs. Take off the top piece of paper, flip into the pan, cook for 2-3 minutes, then take off the top piece of paper.
Cook on the same side for another minute or two, until brown spots begin to form, then flip and cook for a minute more.
These delicious recipes are by MIH chef Sareta Puri.
