Title: Corn Tortillas
Categories: Mexican Bread
Yield: 12 Servings
| 2 | c | Corn Flour Tortilla Mix, * |
| 1 1/4 | c | Water; Warm |
* Use the instant Corn Flour Tortilla Mix.
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Mix tortilla mix and water with hands until all of the tortilla mix is
moistened and dough cleans side of bowl, ( add 1 to 2 teaspoonfuls of
water, if necessary). Cover with damp towel; let rest 10 minutes. Divide
dough into 12 1-inch balls. For each tortilla, place 1 ball on waxed paper
square; flatten slightly. Cover with another waxed paper square. Roll into
6-inch circle. Peel off top waxed paper square. Heat an ungreased skillet
or griddle over medium-high heat until hot. Place tortilla in skillet,
waxed paper side up. Cook 30 seconds; immediately remove waxed paper.
Continue cooking tortilla until dry around edge, about 1 minute. Turn and
cook the other side until dry, about 2 minutes. stack tortillas, placing
waxed paper between each. Cover with damp towel.