As stated in the cookbook, "The following is classically tortilla in texture, wafer-thin and pliable. However, it includes both flour and cornmeal, something a real tortilla would never do. We just happen to love the faint sweetness of the cornmeal paired with flour's soft texture." Well, that sure sounds good to me too!
Here is the recipe along with a few video's I thought would be fun to share about how easy it is to roll and cook these little round goodies.
Thin Cornmeal Tortillas
1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal
1/4 cup canola oil
1/2 cup plus 1 tablespoon water
1/2 teaspoon salt
In a medium-sized bowl, mix together the flour, cornmeal, and oil. Gradually mix in the water and salt. Knead briefly, just until the dough is smooth.
Divide the dough into equal pieces, weighing about 1-3/8 ounces each. Round the pieces into balls and flatten them slightly. Let them rest, covered, for at least 30 minutes. This resting period improves the texture of the dough by giving the flour time to absorb the water, and also give the gluten time to relax, making the tortillas easier to roll out.
Preheat an un-greased skillet over medium heat. Working with one piece of dough at a time (keeping the remaining dough discs covered), roll out each ball until about 8 inches in diameter.
Until I can figure out how to edit a few videos together (I'm sure it's not that difficult, I just have to take the time to learn), unfortunately I have to post them as three seperate ones. I'll get with the program soon, I promise :)
Fry the tortillas in the ungreased pan for about 50-60 seconds on each side. Stack tortillas on top of one another as you remove them from the pan, to keep them soft and plaible. Serve warm or at room temperature. These freeze well too.
I hope you've enjoyed this recipe vlog and will try these tortillas soon and let me know how yours turned out. I'm sure yours will be as big a hit with your family as mine were here! Woo Hoo!!! Let's eat!