These combination tortillas have a subtle corn flavor and the flexibility and larger size of wheat tortillas. This dough, too, can be made ahead of time. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers by Susan Jane Cheney.
Yield: 6 (10-inch) tortillas
Preparation Time: About an hour, plus a minimum of 30 minutes to rest the dough
- 1/2 cup cornmeal (yellow or blue)
- 1 tablespoon sesame, corn, or other vegetable oil
- 1/2 cup spring water
- 1/4 teaspoon sea salt
- 1/2 cup whole wheat bread flour
In a small bowl, thoroughly mix the cornmeal and oil. Heat the water to boiling; add the salt and pour over the cornmeal. Wait a few minutes, until the cornmeal has absorbed the water and has cooled to lukewarm.
Stir in the flour to form a dough. Turn the dough out onto a lightly floured board. Wash the bowl and lightly grease it. Thoroughly knead the dough, lightly sprinkling flour under it only as necessary to keep it from sticking. When it is smooth and resilient, form a ball and place it in the bowl. Cover with a damp towel and plate, and set it aside for at least 30 minutes, but preferably for several hours or overnight.
Divide the dough into six equal pieces, form balls, and cover them. On a lightly floured surface, roll each ball into a 10-inch circle. Stack the tortillas between waxed paper and cover.
Cook tortillas on a hot griddle for about 20 seconds on each side, until lightly browned but still soft and pliable. Wrap them in a towel and serve warm.
- Here are more recipes for global flatbreads.