corn and wheat tortillas

How To Make corn and wheat tortillas

• Step 1
  Heat your water in a small sauce pot to 105-120'F.
• Step 2
  Lightly oil the bowl of your food processor with a silicone brush.
• Step 3
  Combine all the flours, baking soda, cream of tartar, shortening and salt. Put it into the bowl of your food processor.
• Step 4
  Turn the processor on and start adding the warm water until the dough pulls away from the sides and starts to roll around.
• Step 5
  Remove the dough sprinkle some oil on it and knead for at least 5 minutes.
• Step 6
  Transfer to a lightly oiled bowl. Cover with a tea towel and set in a warm place for 30 minutes.
• Step 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.
• Step 8
  When done, remove the dough bowl from the oven. The dough should be nice and soft, slightly sticky and pliable.
• Step 9
  Make about 16-1 oz balls and put them back in the bowl and cover with the tea towel.
• Step 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.
• Step 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.
• Step 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.
• Step 13
  Serve with your favourite fillings.
• Step 14
  Enjoy!
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