Cornmeal Tortillas

Ingredients (makes about 10 tortillas)

• 1 Cup (120 g) Organic Yellow Cornmeal
• 1 Cup (120 g) Organic Spelt Flour, sifted to remove some of the bran – could also use Organic Soft Red Winter Wheat Flour
• 4 Tablespoons (50 g) Melted butter
• 1/2 Cup Water
• 1/1 Teaspoon (3-4 g) Salt

• Mix together the flour, cornmeal, salt, and butter. Slowly add water to the mixture and begin kneading. You are going for a smooth, shiny dough that is moist but not super sticky.
• Set aside the dough, covered, to rest for at least an hour. This will help hydrate all the ingredients and allow the dough to develop. I’ve extended this rest to up to 4 hours if I have other chores to do around the house.
• Form the dough into a log about 1-2 inches in diameter. Divide the log into 10 equally sized portions and roll them up into a ball. I have a kitchen scale to weigh each piece into balls that are about 40 grams each.

• To form the tortillas, I start by flattening the ball into a small disc and then roll out each disc between two small pieces of parchment paper. Each tortilla rolls out to about 6-7 inches in diameter and is very thin (less than 1/8-inch). Keep each tortilla sandwiched between parchment paper, stacked in a little tortilla-tower, and set aside while you get your skillet ready.
• Heat up your skillet on medium to medium-high. I add a little bit of bacon grease or oil when I first start baking the tortillas. It doesn’t take much and I don’t add more as I continue baking subsequent tortillas.
• Once your skillet is heated up. Place the tortilla face down on your hand and slowly and gently peel off the parchment paper and then flip the tortilla onto the skillet. Save your piece of parchment paper and set aside on a plate next to you; you will stack the baked tortillas on the parchment.
• Bake each tortilla for about 1-min on each side. This is kind of like baking other flatbreads, you will see the tortilla kind of bubble and setup, then you know you can flip it over to the other side.
• Once the tortilla is finished, set it aside on the parchment paper you have on the plate next to you. Continue with each tortilla stacking cooked shells on top of the preceding one on the plate. Once you finished, go ahead and cover with a towel or put them in the microwave to keep them warm and moist. Most tortillas crumble and break because they are either over-baked or become dried out.