Tortillas Recipe

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.

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Posted in Uncategorized, Unleavened Cookbook.
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