Ingredients:
- 2 1/2 cups of all-purpose flour
- 1 1/2 cups Red Bob Mill's Blue Cornmeal, Medium Grind
- 3 teaspoons of baking powder
- 2 teaspoon of salt
- ¼ cup olive oil
- 1½ cups warm milk
- 1 teaspoon ground white pepper
- 1/4 teaspoon nutmeg
Directions:
- Mill the cornmeal to create a softer meal. I use the milling blade on a NutriBullet Pro.
- Mix together the flour, cornmeal, baking powder, nutmeg, pepper, and salt. Microwave the milk for 2 minutes and then whisk in the oil. Dump the steaming milk and oil mixture into the flour and stir until a loose, sticky ball is formed.
- Using a rubber spatula, fold over and knead the dough ball in the bowl for no more than two minutes. Dough should be firm and soft and still warm from the milk. Do not over knead.
- Place dough in a bowl, cover with a cloth dampened with hot water, and let rest for 20 minutes in a warm place, such as an oven that was turned on briefly.
- After the dough has rested, break off or cut sixteen sections, place on a plate or flexible rolling board (make sure they aren’t touching) and then cover balls with the cloth re-dampened with hot water10 minutes. It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.
- If making for the freezer, put each cut piece in a strip of wax paper, rolling up from one end for one complete turn, then wrapping both sides inward before rolling the rest of the way.
- If cooking immediately, after dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook or roll out each one before cooking.
- In a dry iron skillet, flat frying pan, or electric griddle, heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. They will draw up in size in the pan.
- Keep cooked tortillas covered wrapped in a napkin until ready to eat.
- Tortillas can be reheated in a dry iron skillet, over your gas-burner flame, or in the oven wrapped in foil. You can store in the fridge tightly wrapped in foil or plastic for a day or so.
Myrtle's Note: I wanted to try making a hybrid tortilla, but worried about the proportions given the difference in density between cornmeal and flour. After reading lots of Internet advice, I decided to use the 3/4 to 1 cup ratio, but to then make up that 1/4 with flour and increased the baking powder to help compensate for the change in ingredients. I also used a bit of spices that I found common in corn tortilla recipes. The result was a light, fluffy tortilla, a bit denser than a flour tortilla and tasting of cornmeal. I am very pleased with the result. I used the blue cornmeal because it has more protein than yellow cornmeal.
Yield: 16
Source: Myrtle, modified from Texas Flour Tortilla recipe.
