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Corn Flour Tortillas


1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
2 teaspoons Clabber Girl Baking Powder
3/4 teaspoon salt
1 cup warm water (110 °F)


Lightly grease a large skillet; set aside. In a large mixing bowl, stir together the flour and cornmeal. Stir in water to form a crumbly dough. Work dough with hands until it holds together.
On a floured surface, knead dough until smooth. Divide dough into 10 to 12 pieces. ( For large tortillas that are burrito size, divide into 5 or 6 pieces.) Roll each into the shape of a ball. Cover lightly with plastic wrap and let dough rest for 10 to 15 minutes.
Flatten each piece of dough by hand, then roll into a 8 to 9-inch round tortilla. Place one tortilla in the pan and heat over medium heat. Cook tortilla until light brown, turning to ensure equal browning. Repeat with remaining tortillas. Makes 6 to 12 tortillas, depending upon size made.

From the Clabber Girl Recipe Book