Homemade Flour And Cornmeal Tortillas |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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this is a recipe that I got from a very old Organic Gardening Magazine. it's a combination type tortilla made with both flour and cornmeal.. they are soft and pliable. something a little different from what you get in the stores. Read more .. the number of tortillas depends on the size you make them. Ingredients:
1 cup whole wheat flour |
1 cup cornmeal, as finely ground as possible |
1/2 teasp. salt |
4 eggs, beaten |
2 tbsp. oil |
1 1/2 cups water |
Directions:
1. in bowl: combine the flour, cornmeal, and salt
2. in another bowl: combine beaten eggs, oil and water
3. pour the egg/water mixture slowly into the flour/cornmeal mixture stir.
4. this helps prevent lumps
5. you may need a little more water.. the batter will be very thin. like a crepe batter
6. this recipe call for the use of an iron skillet but a heavy bottomed frying pan should work just fine.
7. use a 8 - 10 inch frying pan.. wipe with a very little amount of oil
8. preheat the frying pan over medium heat
9. pour in 1/4 cup of batter ( stir it first the cornmeal sinks)
10. tilt and rotate the pan to make a 'pancake' about 6 inches across
11. allow a few mins to become lightly brown then flip over and lightly brown the other side. don't over cook or they will become too stiff to roll
12. keep tortillas warm until ready to use by stacking them with paper towels in between them and cover them in a low oven
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