Corn Tortillas

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Fine cornmeal
2 tablespoons	30ml	Soy flour
1 cup	62g / 2.2oz	Whole wheat pastry flour
1 teaspoon	5ml	Salt
		Add Slowly
1 cup	237ml	Cold water - (approx.)

Recipe Instructions

Mix and knead the dough a little. Divide into 6 equal parts. Roll each portion very thin on floured board or between waxed paper. Bake on hot ungreased iron grill. Flip over and brown other side. (Heavy skillet may be used).

The author also recommends using these as pizza bases, or filling them with tofu and tomato sauce and baking,

:This recipe is from "Ten Talents" by Rosalie Hurd

Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 116

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