|Flour||2 Cup (32 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs) (4 tablespoon)|
|Warm water||2⁄3 Cup (10.67 tbs)|
Sift flour, measure, then sift again with the cornmeal and salt.
Mix in the butter until crumbly.
Stir in 2/3 cup warm water; chill.
Form chilled dough into balls the size of large marbles.
Roll out into paper-thin rounds about 4 inches in diameter.
Bake on an un-greased cooky sheet in a moderately hot (375°) oven for 5 minutes, or until very lightly browned.
Cool; then store in a tightly covered can.