Corn Tortillas

• 1 cup stone-ground corn meal
• 2 cups whole wheat flour
• 1 cup boiling water
• 1/2 tsp. salt

1. Pour the boiling water over the corn meal.
2. Let sit ten minutes or more.
3. Mix salt and whole wheat flour.
4. Add enough flour to the corn meal mixture to make a kneadable dough.
5. Knead 5 to 10 minutes.
6. Let sit 5 minutes.
7. Pinch off a piece of dough the size of a golfball.
8. Roll out on a floured board to a more or less round shape approximately 4 inches in diameter.
9. Cook on an unoiled hot griddle or heavy skillet, approximately about 2 minutes on each side.

stoneground corn meal, whole wheat flour, boiling water, salt

Taken from www.foodgeeks.com/recipes/3920 (may not work)