|Water||1 1⁄2 Cup (24 tbs)|
|Margarine||1 1⁄2 Tablespoon (Of Your Choice)|
|Stone ground cornmeal||1 Cup (16 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
Bring water to a boil in a small saucepan.
Add 1 1/2 tablespoons margarine.
Stir in cornmeal quickly, then immediately lower heat and cover pan.
Let cornmeal cook over very low heat for 5 minutes.
Stir in remaining margarine and set aside to cool.
Mix flour and salt.
Stir in cooled cornmeal and knead, adding water or more flour if necessary to form a soft dough.
Pinch off twelve pieces and roll into 2-inch balls.
Flatten each ball between palms or against a board, making a flat circle.
Roll with a rolling pin to 6 or 7 inches.
Keep turning the 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.
Line a basket or bowl with a large cloth.
Stack tortillas in bowl and keep covered with cloth.
They may be made long in advance, even a day before needed.
Heating for a few seconds on each side makes them soft and pliable for handling again.
You may heat them on a griddle or directly over a medium gas flame.
For crisp corn chips as an accompaniment to soup or salad, increase the amount of margarine and roll tortillas somewhat thinner.