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Corn Tortillas

WholeFood.Chef's picture
  Corn meal 1 Cup (16 tbs)
  Boiling water 1 Cup (16 tbs)
  Whole wheat flour 2 1⁄2 Cup (40 tbs)
  Sea salt 1⁄2 Teaspoon

Pour the boiling water over the corn meal.
Let sit 10 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 golf ball.
Roll it out on a floured board to a more or less round shape about 4 inches in diameter.
Cook on an unoiled hot griddle or in a skillet, about 2 minutes on each side.

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