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.

Print Recipe

Prep Time 25

Total Time 25

Course Side

Cuisine American

Servings tortillas

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.