Some things go like hot cakes in our house.
Bagels. Gingersnaps. Hot cakes. Tortillas.
I’m not quite sure what it is about homemade tortillas that make them disappear into thin air.
Perhaps it is that tortillas are just so versatile, so we tend to use them in every meal. You can fill them with scrambled eggs and have a breakfast burrito. Or put in lunch meat to make a wrap! Make tortilla chips!! Use them for tacos, duh! You can put Nutella on them. ….or just butter (don’t judge).
They are a blank canvas for whatever may be your eating desire.
This recipe was a happy accident. I was flat out of oil. Fail. So I decided to replace it with melted butter.
….butter. The only thing better would be bacon fat.
That’s a thought.
Yields 8 six inch tortillas
2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tsp salt
3/4 cup water
1/4 cup unsalted butter, melted
1. In a medium bowl, whisk together the flour, cornmeal, and salt.
2. Using a spatula, add the water and butter. Dough will be very dry as it comes together, but will become a bit sticky. You don’t it too sticky though, add flour if it is a sticky mess!
3. Turn the dough out 10 times on a lightly floured surface, until the dough has a nice elasticity. Cover. Let it sit for 15 minutes.
4. Divide into 8 pieces. Using a rolling pin, roll the dough out until it is about 6 inches wide.
5. Heat a cast iron skillet on medium. With a DRY skillet (avoid the temptation to grease it), cook each tortilla for about 30-60 seconds each side. When the tortilla blisters a little bit, you know it is time to flip it.