Tortillas panameñas – thick corn cakes

Ingredients

• 300 g masa harina, nixtamalised corn flour
• about 3.5 dl lukewarm water
• 1 tsp salt
• 1 tbsp melted butter
• 4 dl neutral frying oil

Method

1. 1Mix corn flour, salt, butter and water into a firm mouldable dough. Rest for 10 minutes and add water if dough cracks.
2. 2Divide into eight and shape round cakes about 8 cm wide and 1 cm thick.
3. 3Heat oil to 170°C in a wide pan. Fry in small batches for 3–4 minutes per side until golden and hot throughout.
4. 4Drain on kitchen paper and serve hot.