Corn Tortillas

Recipe from

Oxmoor House


2 cups yellow cornmeal
1/2 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1 1/4 cups hot water


Combine cornmeal, flour, and salt; stir well. Gradually stir in water, mixing well.

Shape dough into 1 1/2-inch balls, and place on a lightly floured surface. Roll each ball into a very thin circle about 6 inches in diameter.

Heat a lightly greased griddle over medium heat; cook tortillas 2 minutes on each side or until lightly browned.