Why but tortillas when you can make your own? These Corn-Wheat Tortillas are versatile, soft, and tasty—perfect for all your tortilla needs.
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.
You can use these homemade tortillas for all kinds of things. Use them to make quesadillas, to wrap up burritos, or even to make enchiladas. And of course, you can fill these tortillas with all kinds of tasty taco fillings!
How to Make Corn-Wheat Tortillas
- Mix cornmeal and oil in a small bowl.
- Boil water and add salt and cornmeal; then let cool.
- Add flour to form dough and turn out onto countertop.
- Wash the bowl and grease it.
- Knead dough, form into ball, and set in bowl.
- Cover dough and let sit for at leats 30 minutes.
- Divide dough, form into balls, flatten, and stack.
- Cook both sides of tortillas on a griddle.
- Wrap tortillas in a towel and serve warm.
Full directions for how to make Corn-Wheat Tortillas are in the printable recipe card below.
Corn-Wheat Tortillas FAQs
How long will these tortillas last?
You can store these tortillas for up to 1 week in an airtight container in the fridge. You can store them even longer in the freezer—up to 3 months.
Can I use white flour instead of wheat flour?
You can easily swap the wheat flour in these tortillas for white flour. Wheat flour is considered more healthy, but white flour is just as tasty and works just as well for these tortillas.
Here are more recipes for global flatbreads.
- ½ cup cornmeal yellow or blue
- 1 tbsp sesame or corn or other vegetable oil
- ½ cup spring water
- ¼ tsp sea salt
- ½ 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.
From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
I make mind from 1/3 flour, and 2/3 corn mesa, and a pinch of salt. At times I add chili powder, then I fry them in a little oil in the fry pan, if you do not use a little oil, they will smoke up the house badly. I am happy with my mix. And, you MUST rest the dough,, I do usually over night. After cooking, I put them into a plastic bag to keep them soft. They are good, even with nothing on them, just as a snack.
Robert, that sounds delicious-- thanks for posting. I'd like to try to make these according to your suggestions.
Courtenay Kehl says
These look amazing but what do you mean by spring water?