Tortillas with Bean Paste
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 200 g leumes, colored
- 1 can tomato (s), chopped
- Parsley, fresh
- salt and pepper
- oregano
- sugar
- Ras el Hanout
- Mint
For the dough:
- 300 g corn flour
- 250 ml water, lukewarm
- 0.5 tablespoon ½ olive oil
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Cook the colorful legumes until soft. You can play it safe if you let them simmer for 45 minutes.
- Then add a can of chopped tomatoes and puree everything well. Season to taste with salt, pepper, sugar and oregano. Chop parsley and fresh mint to taste and add.
- The Moroccan spice mixture Ras el Hanout gives the exotic kick. Anyone who knows them knows what I mean. It`s definitely worth buying, as it goes well with many meat and vegetable dishes.
- For the tortillas, mix the corn flour, water, oil and salt in a bowl and knead the dough well. It is better not to use too much water for the time being, otherwise the dough will be too runny. Then let it rest for 15 minutes.
- Then form small balls and press them wide and flat on cling film. For an even shape, I cut it out with a glass.
- Bake the flatbreads or thalers in a pan without oil.
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