1/2 cup (2 1/2 ounces) Hi-maize Whole Grain Cornmeal or whole yellow cornmeal
1 1/2 cups (12 ounces) boiling water
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour or White Whole Wheat Flour
1/2 cup (2 ounces) barley flour or oat flour
1/2 cup (2 1/4 ounces) Hi-maize Fiber
2 tablespoons (1/2 ounce) vital wheat gluten
2 tablespoons (7/8 ounce) vegetable oil or butter (1/2 ounce)
1/3 cup (1 1/8 ounces) Baker's Special Dry Milk or nonfat dry milk
1 1/2 teaspoons salt
1 1/2 teaspoons salsa seasoning, optional
1 1/2 teaspoons instant yeast

Place the cornmeal in a heatproof bowl or the bucket of a bread machine. Pour the boiling water over it, stirring well. Set aside for about 10 minutes to cool.

Mix in the remaining ingredients, then knead until the mixture becomes elastic. This may take awhile if you're kneading by hand, as the mixture starts out quite sticky. The dough should become elastic, but stay quite soft. Add more flour only if needed to make the dough come together into a ball that just holds its shape. Cover and allow the dough to rise for 1 to 2 hours, until it's puffy.

Divide the dough into 10 balls, then flatten each ball to a 3" disk, keeping covered to retain moistness. Let rest a few minutes while you preheat your tortilla maker or griddle. Roll disks into thin 6" to 7" circles.

Use a tortilla maker to cook tortillas according to the manufacturer's directions. Or dry-fry on a hot griddle until tortillas puff and dark spots appear on the underside, before turning to cook the other side.

Cool for several minutes on a rack, then stack breads to keep them pliable. Wrap well if not eating soon. Yield: 10 tortillas.