|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
1 batch |
Prep. Time: |
:10 |
Total Time: |
|
Ingredients: |
|
|
1 cup stone-ground corn meal
2 cups whole wheat flour
1 cup boiling water
1/2 tsp. salt
|
Directions:
|
Pour the boiling water over the corn meal. Let sit ten minutes or more. Mix salt and whole wheat flour. Add enough flour to the corn meal mixture to make a kneadable dough. Knead 5 to 10 minutes. Let sit 5 minutes.
Pinch off a piece of dough the size of a golfball. Roll out on a floured board to a more or less round shape approximately 4 inches in diameter. Cook on an unoiled hot griddle or heavy skillet, approximately about 2 minutes on each side.
|
|
|
You can salt the griddle to keep the tortillas from sticking, but it is not really necessary. I also like these cut into wedge shapes and deep-fried in very hot oil (corn chips) and served with guacamole, hot salsa, refried beans and cheese.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
