We saw a recipe for yeast tortillas in King Arthur Flour catalog, tried it, really liked it, modified it, and now have our version that suits us.

Ingredients

• Roasted Cornmeal 1/2 cup
• AP Flour (King Arthur, of course) 1 1/2 cups
• Graham/entire wheat flour (soft or hard) 1 cup
• Wheat Gluten 2 tablespoons
• Oil (olive) 2 tablespoons
• Dry Milk 2 tablespoons
• Salt 1 1/2 teaspoons
• Instant yeast 1 1/2 teaspoons

Instructions

Put cornmeal in mixing bowl. Pour 1 1/2 cups boiling water over cornmeal. Stir well. Allow to cool to acceptable yeast temperature (circa 110º). Add remaining ingredients, mix until dough comes together in a ball. Dough will be soft. Cover and let rise 1-2 hours.

Divide dough into 8-10 balls. Keep covered. Roll each ball into 6-7″ circles. Dry fry on hot griddle (4-5 setting on stove)