Combine flours and salt. Mix water and 2 tsp oil, stir into flour mixture to make a soft dough. Divide dough into 12 even pieces. Shape each into a small ball. Coat palms with remaining oil. Roll each ball in oiled hands. Place in a bowl and cover with a cloth or plastic wrap. Let stand about 15 min.
Preheat an ungreased frypan. Shape each ball into a very flat 4" round patty. Roll out on a lightly floured surface to a 6" circle. Cook each round on preheated frypan until bubbles form on top, and underside is flecked with brown but not too crisp and still flexible.
Stack cooked tortillas, cover with a dry cloth towel. Serve immediately or reheat in 350°F oven before serving. Cut in wedges and crisp to make chips for dips or serve with melted cheese and chilies as nachos.
Instructions
Combine flours and salt. Mix water and 2 tsp oil, stir into flour mixture to make a soft dough. Divide dough into 12 even pieces. Shape each into a small ball. Coat palms with remaining oil. Roll each ball in oiled hands. Place in a bowl and cover with a cloth or plastic wrap. Let stand about 15 min.
Preheat an ungreased frypan. Shape each ball into a very flat 4" round patty. Roll out on a lightly floured surface to a 6" circle. Cook each round on preheated frypan until bubbles form on top, and underside is flecked with brown but not too crisp and still flexible.
Stack cooked tortillas, cover with a dry cloth towel. Serve immediately or reheat in 350°F oven before serving. Cut in wedges and crisp to make chips for dips or serve with melted cheese and chilies as nachos.
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