Corn tortillas in boiling water

Ingredients:

• Vegetable oil, for frying
• 1 cup white corn flour
• 1.5 tsp baking powder
• 1 teaspoon coarse salt
• 1/4 teaspoon sugar
• 0.5 cups of boiling water, and more if needed
• Special equipment: deep fat thermometer

Preparation:

1. In a 25cm cast iron skillet, heat about 1 cup vegetable oil over medium heat until it reaches 190°C on a deep-fry thermometer.
2. In a medium bowl, combine the cornmeal, baking powder, salt, and sugar until evenly distributed. Stir in the boiling water. If the dough is still too dry and won't come together, add a little more boiling water, 1 tablespoon at a time.
3. Using a 20 ml spoon, scoop out some of the dough, place it in the palm of your hand, and flatten it into a 5 cm (2 in) flatbread. Fry the flatbreads, a few at a time, until golden brown, about 1-2 minutes per side. Transfer the flatbreads with a slotted spoon to a paper towel-lined plate. Serve immediately.