corn and wheat tortillas

How To Make corn and wheat tortillas

• 1

  Heat your water in a small sauce pot to 105-120'F.
• 2

  Lightly oil the bowl of your food processor with a silicone brush.
• 3

  Combine all the flours, baking soda, cream of tartar, shortening and salt. Put it into the bowl of your food processor.
• 4

  Turn the processor on and start adding the warm water until the dough pulls away from the sides and starts to roll around.
• 5

  Remove the dough sprinkle some oil on it and knead for at least 5 minutes.
• 6

  Transfer to a lightly oiled bowl. Cover with a tea towel and set in a warm place for 30 minutes.
• 7

  I turned on my oven with the light on and when it reached 100'F I turned it off, then put the bowl with the dough in it on a glass plate and put it into the oven. This worked great.
• 8

  When done, remove the dough bowl from the oven. The dough should be nice and soft, slightly sticky and pliable.
• 9

  Make about 16-1 oz balls and put them back in the bowl and cover with the tea towel.
• 10

  Heat up a tortilla griddle or cast iron fry pan without any oil. Make sure its good and hot. I use gas so medium high was plenty hot.
• 11

  Roll out a ball and put it on the hot tortilla griddle for 1 minute, flip and cook for 1 more minute. If you have a tortilla press by all means use it, I have one and it's so much easier then rolling the dough out.
• 12

  Stack each finished tortilla on a plate. The tortillas will get a bit stiff when they cool so you can warm them in a tortilla warmer in the microwave or you can reheat them in your fry pan for 20-30 seconds on each side.
• 13

  Serve with your favourite fillings.
• 14

  Enjoy!
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card