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Cornmeal Tortillas

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2/3 c. yellow cornmeal

1 and 1/3 c. unbleached flour or white flour

1/2 tsp. salt

4 T. corn oil or vegetable oil

1/2 c. + 1 T. water

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In a mixing bowl: cornmeal, flour, salt, oil. Gradually mix in water. Knead just until the dough

is smooth, do no over-mix. Divide dough into 10 pieces, form balls, cover with plastic wrap, 

let rest 30 or more minutes. Working with one piece at a time, keeping the remaining balls covered, use a rolling pin and roll from middle out, turn, roll middle out, turn and continue

this process until you have a thin tortilla about 8". Preheat cast iron pan or heavy fry pan on medium heat. Cook each tortilla in ungreased hot pan for about 45 seconds on each side, or until it has some brown spots. Stack the cooked tortillas on top of each other and cover with

a kitchen towel while cooking all of them.

 

Can cool tortillas and store in plastic bag at room temperature or cool completely and freeze.  ​