For the tortillas, mix together cornmeal, refined flour and salt.
Kneaed into a soft dough with milk and half a cup of water.
Cover with a damp piece of muslin and set aside for a few minutes.
Divide dough into eight equal portions and roll each portion into a thin ten-inch roung tortilla (Chapatti).
Lightly cook both sides of each tortilla on a hot tawa on and set aside.
To make the filling, heat one tablespoon of olive oil in a pan.
Add onions and garlic and saute for one minutes.
Heat a tawa and place a tortilla on it.
Spread with one-fourth of the filling top with one-fourth of the cheese and coriander leaves.
Cover with another tortilla and press down lightly.
Dizzle some olive oil all around.
Turn the tortilla over gently when the underside is cooked.
Cook the other side. Remove, cut into wedges and serve hot.
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