These tlayudas are basically Mexican thin-crust pizzas and can be topped with any ingredients imaginable. These tortillas are very similar to flour tortillas, but are called tlayudas (tla-u-das). Tlayudas are larger and thinner, and when baked become a little crispy.
Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up.
In a bowl, combine all the dry ingredients. Add the Land O Lakes® Butter with Canola Oil Plus Calcium and Vitamin D and combine until you have the consistency of small crumbs.
Add the warm water and mix well with your hand. The mixture may be a little sticky. Knead on a cutting board or smooth counter until dough is pliable and springy. Sprinkle with flour if dough is too sticky.
Form five to six dough balls. With a rolling pin, roll out the dough balls to form thin disks or ovals. If dough is sticky, sprinkle board and rolling pin with flour to make it easier to roll out the dough.
As you roll out each disk, place on the hot comal to cook, it will take 1 minute or less on each side. After cooking the first side, turn tortilla over and let it cook on the opposite side; when tortilla starts to form air pockets press down gently on it with a wooden tortilla press or rolled up kitchen towel to release the air. Don’t press too much, or it will make tough tortillas.
Keep the tortillas warm in a tortilla warmer or under a clean dish towel while you make the rest. Leftover tortillas can be refrigerated in a plastic bag.
Margherita Mexican Pizza:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper then top with two tortillas.
Top each tortilla with salsa verde. Sprinkle the cheese and top with the cherry tomato halves.
Bake the pizza until the cheese is melted and the crust is golden, about 10 to 15 minutes. Remove from the oven and tear basil leaves into pieces and sprinkle over the pizzas.