1 cup cornmeal
1 1⁄2 cups water
3 tablespoon margarine
1 tablespoon salt
1 1⁄4 cups whole wheat flour
Bring water to boil in small saucepan. Add half the margarine. Stir in cornmeal quickly; then cook over very low heat for 5 minutes.
Stir in remaining margarine and set aside to cool.
Mix flour and salt. Stir into cooled cornmeal and knead, adding water if necessary or more flour until a soft dough is formed.
Pinch off 12 pieces and roll into 2 inch balls. Flatten each ball between palms or against board, making a flat circle.
Roll with rolling pin to 6 or 7 inches. Keep turning circle to keep it round, and sprinkle board and pin with cornmeal as needed to prevent sticking.
Cook on a hot ungreased griddle for 1 1⁄2 minutes on each side, or until flecked with dark spots.
For crisp corn chips, increase the amount of margarine and roll the tortillas somewhat thinner.
