Tortilla vs. Chapatis

Hola for perhaps the last time in Guatemala!

I just finished my last "class". My prof and I played scrabble for an hour and a half (in spanish!) and then after lunch with my family, I returned to school to learn how to make corn tortillas in exchange for teaching her to make apple crisp.

The principle behind the tortilla is exactly the same as my old friend from India, the Chapati--Flat round bread consisting of naught more than water and flour. (In India it was whole wheat flour. Here, it´s Mazeca...fine corn flour.)

All you need to to in either preparation is make a soft dough of your two ingredients and then pat it gently by (lightly moistened) hand into discs appropriate for eating. Toss the discs onto a hot dry griddle (nonstick or otherwise) and toast on either side until done through. It takes all of a few minutes and is best served fresh and warm. We ate ours with butter and salt, but they are served at most every meal...breakfast included.

Having tried my hand at making both chapatis and corn tortillas, I´ve come to the conclusion I´m better able to make tortillas...it takes less skill and speed because the flour isn´t so glutenous. I have time to make mistakes and then fix them. Both breads, though, are delicious!

¡Buen provecho!