This recipe provides an easy approach to making soft and flexible cornmeal-based tortillas. Using cornmeal, spelt or wheat flour, butter, water, and salt, the dough is mixed, rested for an hour, and then shaped into balls. Tortillas are rolled thin, cooked in a skillet for 1 minute per side, and kept moist. Enjoy them with beans, veggies, and salsa.
The content discusses the unique qualities of stone-milled whole flours, offering insights and tips for baking with whole grain flours. The author emphasizes the importance of purpose, gradual experimentation, flexibility, education, and enjoying the process. They invite readers to explore their stone-milled flours for nutritious and flavorful baking experiences.
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