Corn Flour Tortillas

Corn Flour Tortillas
Corn Flour Tortillas

Just writing that makes me think of one of my favorite bands (I have many.  #noshame).

“When we were younger we thought everyone was on our side.  Then we grew a little bit and romanticized the time I saw flowers in your hair.  It takes a boy to live.  It takes a man to pretend he was there.” – The Lumineres “Flowers In Your Hair”

So, I have already posted about flour tortillas.  Here recently, actually.  I’m working on other recipes, I promise.  BUT, this one came out way TOO well for me to skip posting it.  And, like Lindsay and Paris, it begged for publicity.

Corn Flour Tortillas
Corn Flour Tortillas

Corn Flour Tortillas

2 cups flour (whole wheat or spelt would work nicely here)
1/2 cup cornmeal
1 Tablespoon ground chia seeds
1 teaspoon salt
6 Tablespoons oil (I used olive oil – and the flavor wasn’t that profound)
3/4 cup hot water

Directions: In a large mixing, combine the flour, cornmeal, ground chia seeds, and salt.  With a pastry cutter (or fork), cut the oil into the flour mixture until it resembles coarse (pea-size) crumbs.  Add water to the mixture in the bowl and stir until combined.  Use your hands to knead the dough (in the bowl) a few times until dough is smooth and elastic.  If you have long nails, forgo the hand direction and use a wooden spoon or spatula.

Divide dough into 12 pieces for larger size (around 10 inches) or 15 for smaller size (less than 10 inches) tortillas.  IF YOU have a tortilla press, break it out and line that thing (thang?) with some plastic wrap.  Roll each piece into a ball, and one by one place in tortilla press.  Flatten.  Then remove, place on plastic wrap and roll out dough a little thinner.  The thinner it is, the better.

Corn Flour Tortillas
Corn Flour Tortillas
Corn Flour Tortillas
Corn Flour Tortillas
Corn Flour Tortillas
Corn Flour Tortillas
Corn Flour Tortillas
Corn Flour Tortillas

See?  Slightly larger.  And better for wraps and burrito-esque things.  Today, I avoided teensy.  Sometimes, like with fajitas, teensy is good.  I have nowhere else to go with this thought.  And moving on.

Place a DRY skillet (for the love of Pete and whoever his mother is, don’t grease the pan.  Tortillas cook best in a dry skillet.) over medium high heat.  One by one (unless your skillet is THAT HUGE) cook tortillas until at least one nickel-sized bubble appears on the surface.  When it does, flip it.  And, continue to cook it until a nickel-sized bubble appears.  Remove from pan and either place on a plate to cool or burn your tongue and eat immediately (who’s judging?).  Continue process with remaining tortillas until all are cooked and cooled.

Corn Flour Tortillas
Corn Flour Tortillas

The final step.  Consume cooked tortillas OR store in a plastic bag and refrigerate for up to a week OR freeze for longer storage.  Bon appetit!

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6 thoughts on “Corn Flour Tortillas

    1. From what I’ve noticed, it is better to store them in the fridge rather than in a cabinet, because of the threat of turning bad. But, I cook with them all the time – all my baked products contain at least some chia – and have never had a problem with their reactions to the heat.
      Have you experienced this happening? I’d be curious to know the effects and conditions. I’m definitely NOT a chia expert.

      1. Absolutely – yes, fridge. And stuff that’s gone rancid is not often readily detectable. Just by nature, seeds and their oils should not be heated on high. Medium heat is too much for my comfort. Not many people are aware of this fact. Xxxx Diana

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