Corn and Wheat Tortillas
A mixture of masa harina and all purpose flour can produce pliable, flavorful tortillas. Use in wraps, enchiladas, quesadillas, or burritos.
- 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
- 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.
- Divide into 8 pieces. Roll into balls. Roll each ball with a rolling pin until very thin and about 8 inches in diameter.
- 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.