Soft Taco Shells

I’m not much a fan of Tacos… and specially a big NO-NO for hard shells! Still for a change in tiffin-box or on-the-go biting, it’s never a bad option! ;) But again, couldn’t digest an idea of buying corn tortillas from a super-market… So, here I come with a good option to make and store it in-house… 
“Soft Taco Shells” – A part of “Kids Favorites” for all time!!! :)


Makes: 5-6

INGREDIENTS:

1/2 cup Cornmeal
1/2 cup Wheat Flour
2 tsp Oil
Salt, to taste
Lukewarm water, as required

METHOD:

– Take cornmeal and wheat flour in a big bowl. Add salt and mix it well.
– Add 1 tsp oil and combine all together to form crumbles.
– Knead a soft dough by adding lukewarm water gradually.
– At last, pour another tsp of oil over dough and knead to form a soft surface.
– Let it rest for around 10 mins.
– Roll out a medium-thick chapatis of 6-inches in diameter.
– Roast it on flat-griddle and make sure it’s 85-90% cooked on both sides.
– Cool it down to room temp and store it in air-tight container.

SJ’s NOTE:

– Cover with a damp cloth while making it to keep them soft.
– Fill in your favorite stuffing / salad, half-fold it and heat in oven or flat-pan! Ummm yummy it sounds… :)
– This version (if roasted 100% on both the sides) is called “Makke di Roti”!!!

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Category : Breads, Mexican