Corn Tortillas
by Kathleen Morrison
Prep time: 0:10
SERVINGS
1 batches scale / convert
INGREDIENTS
1 cup stone-ground corn meal
2 cups whole wheat flour
1 cup boiling water
1/2 tsp. salt
INSTRUCTIONS
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 the size of a golfball. Roll out on a floured board to a more or less round shape approximately 4 inches in diameter. Cook on an unoiled hot griddle or heavy skillet, approximately about 2 minutes on each side.
CHEF COMMENTS
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, refried beans and cheese.
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