Sieve IREKS Maize Max with a large mesh to remove the sunflower kernels and extruded maize.
Mix all Ingredients with a spiral mixer for 3 minutes slow and 7 minutes fast. We recommend using iced water to keep the dough temperature at max. 25 - 27°C.
Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 25 minutes.
Scale the dough into 40 g pieces and mould the dough in round shapes. Cover the dough pieces and start the intermediate proof for 10 – 15 minutes.
Press the dough pieces out with either a rolling pin or a tortilla press to a thickness of 1 mm. Place the tortillas onto a greased baking tray.
The oven should have a temperature of 270º C when you put the tortillas in.
