Corn & wheat tortillas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Stone ground corn meal |
| 2 | cups | Whole wheat flour |
| 1 | cup | Boiling water |
| ½ | teaspoon | Salt |
Directions
Pour the boiling water over the corn meal. Let sit ten minutes or more. Mix salt and whole wheat flour. Add enough flour to the corn meal mixture to make a kneadable dough. Knead 5 to 10 minutes. Let sit 5 minutes. Pinch off a piece of dough about the size of a golfball. Roll out on a floured board to a more or less round shape about 4 inches in diameter. Cook on an unoiled hot griddle or heavy skillet, about 2 minutes on each side. You can salt the griddle to keep the tortillas from sticking, but it is not really necessary. I also like these cut into wedge shapes and deep fried in very hot oil(corn chips) and served with guacamole, hot salsa or refried beans and cheese(or all of the above). From The Deaf Smith Country Cookbook. From: Mark Miklas