Tortillas Recipe

• 100 grams / 4 oz wholemeal flour
• 100 grams / 4 oz cornmeal flour
• 250 ml / 8.8 fl oz water
• ½ teaspoon salt

Mix the wholemeal and cornmeal flour together in a medium sized bowl, and add the salt. Pour in sufficient water to make a smooth dough. On a lightly floured board knead the dough until elastic. Divide the dough into 12 to 16 pieces, depending on the size or tortilla desired. Place a ball of dough between two well oiled pieces of greaseproof paper (or use silicon paper). Roll the dough out into a circle 10 to 15 cm (4 to 6 inches) in diameter. Lightly oil your frying pan. Peel off the top layerof paper and place the tortilla upside down in the pan. Cook for 2 minutes on a medium heat. Remove the paper on top, flip the tortilla over and cook the other side for 2 minutes. Both sides should be quite pale and dry. Keep the tortillas warm for serving, stacking between pieces of dry greaseproof paper. Tortillas may be made lighter by adding 1 teaspoon of baking powder. (Makes 12 to 16 Tortillas) The basic tortilla recipe can be cooked different ways to produce other Mexican classics:
Tostada: A tortilla circle deep fried until crisp and golden.
Tacos: Tortillas curled and deep fried until crisp and golden.
Nachos or Tortilla chips: Tortillas cut into wedges and deep fried until crisp and golden.
Enchiladas: Tortillas that are filled and served with chili sauce.