Thin Cornmeal Tortillas
I was looking through a recipe that called for Doritos as an ingredient, since those are not available where I live, I found a recipe to make Doritos, but that recipe called for corn tortillas, which are also not available here where I live. Further research revealed corn tortillas are made from masa harina, also not available here. So I did more research and found a recipe to make tortillas using all purpose flour AND cornmeal, this sounds like a win win here, the recipe states flexible and soft like a flour tortilla, and a bit of the corn taste. I will be testing this out soon, lot of possibilities if this works out as I will post recipes using these.
Ingredients
- 1 1/3 cups all purpose flour
- 2/3 cup yellow cornmeal
- 1/4 cup vegetable oil
- 1/2 cup water, +1 tablespoon
- 1/2 teaspoon salt
Instructions
- In a medium bowl, mix together the flour, cornmeal, salt, and oil. Gradually mix in the water. Knead briefly, just until the dough is smooth.
- Divide the dough into 10 pieces. (If you have an accurate digital scale, each piece should weigh about 1 3/8 ounces each or 38,98 grams.) Round the pieces into balls, flatten them slightly, and allow them to rest, covered with a towel for at least 30 minutes.
- Heat a large, non greased skillet over medium heat, a cast iron pan would be a good choice.
- Working with one piece of dough at a time (keeping the remaining dough balls covered), roll the balls out until they're about 8 inches in diameter. Cook each one in the hot skillet for about 30-45 seconds on each side. Stack the cooked tortillas on top of each other on a plate and cover with a towel to keep them soft and pliable.
- Serve hot using them as tacos, making small burritos, etc. Store tightly wrapped in a plastic bag at room temperature, freeze for longer storage.
Notes
Adapted from an internet recipe.
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