These were the yummiest home made corn-wheat tortillas ever!. The recipe on the maza (corn flour) package was mis-printed...so these were totally experimental and turned out delicious!
The made-from-scratch corn-wheat tortillas were the perfect addition to my chicken enchiladas. Extra tasty and healthy was what I was going for. SCORE!
Brian gave it 2 thumbs up - yippee!
Here is what I used in my home-made corn tortillas last night! I was running out of corn flour so I added a combo of white and wheat flour. Super yum - I'm glad I did it that way.
CORN-WHEAT TORTILLA RECIPE:
2 1/2 cups warm water
1 1/2 cups maza (corn flour)
1 cup fresh stone ground wheat flour
1/2 tsp salt
1 tsp sugar
1 tsp baking powder
1 scant cup white flour (add this flour last...add just enough to make the mixture a "stiky dough" texture
MIX all ingredients together
KNEED for about 5 minutes
REST dough in bowl for 5 minutes
ROLL golf ball sized dough into flat tortilla on well greased surface.
COOK on preheated medium-high skillet for 20 seconds.
FLIP and cook for another 20 seconds or unitl done.
Yeild: 18 tortillas
Ta-Da! And you'll have the best home made corn-wheat tortillas on the block.
Love to all,