Bread/

Corn and Wheat Tortillas

Author: SallyK / Date: 2015-02-19 @ 02:00 pm / Print Me! /
Tags: Corn / Mexican Specialties / Rice and Grains /

Corn and Wheat TortillasA mixture of masa harina and all purpose flour can produce pliable, flavorful tortillas. Use in wraps, enchiladas, quesadillas, or burritos.

Ingredients:

  • 1 1/2 c all purpose flour
  • 1 1/2 c masa farina
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 1/3 c vegetable oil
  • 1 c warm water

Directions:

  1. Mix all ingredients together in a large bowl. Add a tablespoon or more extra warm water if needed to make a pliable dough. Knead a few times.
  2. Divide into 8 pieces. Roll into balls. Roll each ball with a rolling pin until very thin and about 8 inches in diameter.
  3. Preheat dry heavy skillet or griddle on medium. Cook one or two tortillas at a time for a couple of minutes per side, or until set and brown speckles appear. Transfer to platter.