*When making Gluten Free Recipes always verify that your ingredients are certified Gluten Free. Sometimes Gluten Free food products become cross contaminated with wheat during processing.

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Wednesday, March 30, 2011

Fresh Flat Bread Corn Tortillas and Tomato Salsa

by Chef Michel Nischan
*These tortillas are gluten free is you use masa or corn meal that's certified gluten free!

I've been wanting these!  Got the ingredients on my shopping list....can hardly wait!  They're soooo good!

Flat Bread Corn Tortillas

2 cups masa flour
1 1/2 cups water
1/2 cup oil, grape seed or corn
1/2 cup corn kernels, raw
2 teaspoons salt to taste

Mix water, oil, and masa flour with corn kernels and 2 teaspoons salt. Mix together to make a pliable dough that does not stick to your hand.

Divide dough into balls a little larger than a golf ball and place between two large sheets of plastic wrap. Use a large sauté pan to press the tortilla to the thickness of the corn kernels.

Heat an iron skillet over medium heat. Drizzle a small amount of oil onto the tortilla and into the skillet. Spread it with a piece of paper towel to coat the pan evenly. Place the tortilla in the hot skillet oil side down. Cook for a couple of minutes until it begins to form air bubbles or turns lightly browned. Turn the tortilla over and finish cooking. Remove to plate and set aside.


4 whole tomatoes of different varieties
1 large cucumber, peeled, seeded, and diced
2 sweet peppers, seeded and diced
1 cup snap beans, blanched and cut into 1/4-inch pieces
1 small zucchini squash, cut into 1/2-inch pieces
1 red onion, diced
2 tablespoons chopped parsley or cilantro
2 tablespoons grape seed oil
Juice of 1 lemon
Salt and pepper to taste

Slice the tomatoes in half and squeeze out the seeds. Chop into pieces (about 1/2 inch) and place in medium sized bowl.

Add remaining ingredients and toss to together. Serve with flat bread corn tortillas.

This segment appears in show #3204 (The Victory Garden).
Recipe courtesy of Michel Nischan
© 2007 Michel Nischan

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