Grannys Corn Flour Tortillas Food

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GRANNY'S CORN FLOUR TORTILLAS



Granny's Corn Flour Tortillas image

Granny made these and every time I make them I think of her. Hope you enjoy them! Serve these with your favorite burrito or fajita recipe!

Provided by Kim

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Yield 12

Number Of Ingredients 5

1 ½ cups all-purpose flour
1 ½ cups cornmeal
2 teaspoons baking powder
¾ teaspoon salt
1 cup warm water (110 degrees F/45 degrees C)

Steps:

  • In a large bowl, stir together the flour and cornmeal. Add baking powder and salt, and mix together well. Stir in water to form a crumbly dough. Work dough with your hands until it holds together.
  • On a floured surface, knead dough until smooth. Divide dough into 10 to 12 pieces. Roll each into the shape of a ball. Cover lightly with saran wrap and let rest for 10 to 15 minutes.
  • Flatten each piece of dough by hand, then roll into a 8 to 9 inch round.
  • Heat a large skillet over medium heat. Lightly grease the hot pan, and place one tortilla in the pan. Cook tortilla until light brown, turning to ensure equal browning. Repeat with remaining tortillas.

Nutrition Facts : Calories 112.5 calories, Carbohydrate 23.9 g, Fat 0.7 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 232.3 mg, Sugar 0.1 g

CORN TORTILLAS



Corn Tortillas image

Home-made corn tortillas! Great for home-made corn chips, enchiladas, tacos, quesadillas--everything! A money-saver too, considering how much chips and store-bough tortillas can be. Prep time includes 30 minutes "sitting time."

Provided by Roosie

Categories     Breads

Time 1h35m

Yield 16 tortillas, 16 serving(s)

Number Of Ingredients 3

2 cups masa harina flour (corn flour)
1 cup water
1/2 teaspoon salt

Steps:

  • Mix flour and salt, then add warm water.
  • Knead until a soft dough forms, adding more water or flour as needed.
  • Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
  • Divide dough into about 16 balls, about 1/2-inch in diameter each.
  • Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5-inch round using a rolling pin, heavy flat-bottomed pan or tortilla press (available at cooking. com[http://www. cooking. com/products/shprodde. asp? SKU=116136]).
  • If the edges of the tortilla are uneven and crumbly, the dough needs a little more water.
  • If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of flour.
  • Repeat with remaining dough, leaving each tortilla between the sheets of waxed paper.
  • Heat an ungreased cast iron griddle or large non-stick skillet over medium-high heat.
  • Peel off the top sheet of waxed paper and invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper.
  • Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds.
  • The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.

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