I don't know what comes to your mind as you look at this
picture but I see a soft and pretty round with a rather fancy edge.
My friend Erma introduced me to corn tortillas years ago and I have
made ever so many since then.
They can be used as the base in a variety of dishes.
I expected they would require special practise but found that
it is as easy as making a crepe or thin pancake.
My only warning is, 'don't grease the pan.'
I did once and the batter did all manner of funny things.
Pour about ¼ cup of batter into the pan and spread into
a 6 inch circle with the back of the scoop.
When the edges begin to look dry, flip to the other side.
Tomorrow I will post a recipe using these corn tortillas.
1 cup all-purpose flour
½ cup cornmeal
¼ tsp. salt
1½ cups cold water
Combine all ingredients in a mixing bowl; beat until smooth.
Pour about ¼ cup batter onto a medium hot ungreased, non-stick skillet.
Using the back of a spoon or ladle, spread batter into a 6-inch circle.
Turn tortilla when edges begin to look dry, but not brown.
Bake on other side; remove to platter.
Continue with remaining batter.
Yield: 10 tortillas