Corn Tortillas

 Tortillas - corn

2 cups yellow cornmeal

½ cup plus 2 tablespoons all-purpose flour

1 teaspoon salt

1 ¼ cups hot water.

Combine cornmeal, flour, and salt; stir well. Gradually stir in water, mixing well.

Shape dough into 1 ½ inch balls, and place on a lightly floured surface. Roll each ball into a very thin circle about 6 inches in diameter. 

Heat a lightly greased griddle over medium heat; cook tortillas 2 minutes on each side or until lightly browned. 

Yield: 1 dozen