3/4 cups corn flour
1 1/4 cups flour
1 teaspoon salt
2 Tablespoons canola oil
1 cup boiling water
Directions & Notes:
1. In a large bowl, mix the flours and salt.
2. Add the oil and the boiling (or just extremely hot) water. Stir to combine and then wait a few minutes for it to cool.
3. Divide the dough into pieces. This recipe could make about 10 small tortillas or about 6 bigger ones.
4. Using extra corn flour if needed to help with the rolling process, roll the first piece of dough out until it is very thin. I usually just allow the tortillas to be “creatively shaped” instead of worrying about perfect roundness.
5. Cook on a dry, hot skillet until the underside is dry and beginning to brown. Then flip and cook the other side. While it is cooking, roll out the next tortilla to keep the process going.
These were great to use for tacos and to cut and crisp in the oven as homemade tortilla chips for snacking or nachos.