Here in Europe I can’t get corn tortillas so I have to make them. I use a 60/40 mix of corn and whole wheat flour for these tortillas. You get the elasticity of flour tortillas and some of the flavor of corn. They are easy to make but are a bit time consuming from start to finish.
- 3/4 cup yellow corn
- 1/2 cup whole wheat flour
- (extra white flour for rolling)
- 1/2 tsp baking soda
- 1 tsp. salt
- 1 cup warm water (add more if necessary)
- 1 tbs. oil
Mix dry ingredients with a fork. Add water and oil. Mix completely. You may need to use your hands for this. It should be dry enough that you can form it into 1 large ball with your hands. Add a bit more water or flour as needed. Let rest covered in the fridge for 15-30 minutes.
Tear off dough into small balls and roll out on a floured piece of wax paper. The wax paper keeps it from sticking as much as on a counter but make sure you use enough flour or it will stick. Add to a dry pan and cook for 1-2 minutes on each side. You can make them up in advance and refrigerate or freeze.