Thin Tortillas
Adapted from King Arthur Flour Baker's Companion
Ingredients
- 1 1/3 cups (5 1/2 ounces) unbleached all purpose flour
- 2/3 cup (2 3/4 ounces) yellow cornmeal
- 4 tbsp (1 3/4 ounces) vegetable oil
- 1/2 cup plus 1 tbsp (4 1/2 ounces) water
- 1/2 tsp salt
Directions
Combine flour, cornmeal and oil in a medium bowl. Slowly mix in water and salt. Knead briefly, until dough becomes smooth.
Divide dough into 10 pieces, weighing about 1 1/4 ounces each. Round the pieces into balls and press to flatten slightly. Let rest, covered, for at least 30 minutes.
Preheat a griddle or frying pan over medium high heat.
Flatten dough balls into 8 inch rounds using either a tortilla press, rolling pin, or your hands. Fry the tortillas in an ungreased pan for about 45 seconds on each side.
Serve warm or at room temperature.