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The preceding two wrap recipes yield soft, 1/4-inch-thick flatbreads, sort of a cross between pita bread and a tortilla. The following is more of a classic tortilla in texture, wafer-thin and pliable. However, it falls off the classic track by including both flour and cornmeal, something a "real" tortilla would never do. We just happen to love the faint sweetness of cornmeal paired with flour's soft texture -- so there!
1 1/3 cups (5 1/2 ounces) unbleached all-purpose flour
2/3 cup (2 3/4 ounces) yellow cornmeal
4 tablespoons (1 3/4 ounces) corn oil or vegetable oil
1/2 cup + 1 tablespoon (4 1/2 ounces) water
1/2 teaspoon salt
Manual Method: In a medium-sized bowl, mix together the flour, cornmeal and oil. Gradually mix in the water and salt. Knead briefly, just until the dough is smooth.
Bread Machine Method: Place all of the ingredients into the pan of your machine, program for Manual or Dough, and press Start. Cancel the machine and remove the dough when it's smooth, after about 5 minutes of kneading.
Divide the dough into 10 pieces, weighing about 1 3/8 ounces each. Round the pieces into balls, flatten them slightly, and allow them to rest, covered, for at least 30 minutes. This resting period improves the texture of the dough by giving the flour time to absorb the water, and it also gives the gluten time to relax, making the tortillas easier to roll out.
Preheat an ungreased cast iron griddle or heavy frying pan over medium heat. Working with one piece of dough at a time (keep the remaining dough balls covered), roll the balls out until they're about 8 inches in diameter. Fry the tortillas in the ungreased pan for about 45 seconds on each side. (Or, if you have a tortilla baker -- use it!) Stack tortillas on top of one another as you remove them from the pan, to keep them soft and pliable. Serve warm or at room temperature. Store, tightly wrapped, in a plastic bag at room temperature. For storing tortillas longer than a couple of days, freeze them. Yield: 10 tortillas.
Nutrition information per serving (1 tortilla, 36g): 130 cal, 6g fat, 2g protein, 17g complex carbohydrates, 1g dietary fiber, 110mg sodium, 42mg potassium, 4RE vitamin A, 1mg iron, 1mg calcium, 33mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 5, Summer 2000 issue.