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Cornmeal Tortillas
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Ingredients
- 1 ⅓ cups Arrowhead Mills Organic All-Purpose Flour
- ⅔ cup Arrowhead Mills Organic Yellow Cornmeal
- 4 tablespoons corn oil or vegetable oil
- ½ cup water
- ½ teaspoon salt
Instructions
- In a medium-sized bowl, mix together the flour, cornmeal, and oil. Gradually mix in the water and salt. Knead briefly, just until the dough is smooth. Cover and let rest for at least 30 mins.
- Divide the dough into 10 pieces and roll into balls.
- Preheat an ungreased cast iron griddle or heavy frying pan over medium heat.
- If you have one, use a tortilla press lined with parchment paper to flatten each ball. If you don’t have one, work with one piece of dough at a time to roll the balls out with a rolling pin until they’re about 5 inches in diameter.
- Cook the tortillas in the ungreased pan for about 45 seconds on each side, or until they’re beginning to brown in spots.
- Place cooked tortillas in a container with a lid as soon as you remove them from the pan. Keep the lid on at all times so they remain soft and pliable. Serve with your favorite toppings.
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