Home Milled Corn And Wheat Sourdough Tortillas Recipes

Steps:

• Mix all of the ingredients together and knead the dough for 1-2 minutes.
• Cover and set aside for a minimum of 30 minutes and upwards of 24 hours in the refrigerator. I aim to let the dough rise about 30%.
• Remove the dough from your bowl, de-gas it, and divide it in 8 pieces. Roll the pieces into balls and cover.
• Put your fry pan on medium heat and begin rolling your tortillas about 1/8" thick. I usually roll one tortilla while another one is frying. You can roll the dough between two pieces of plastic wrap to prevent sticking, tearing and over-flouring of the tortillas, or use a tortilla press if you have one.
• Fry each side of the tortilla for 1-2 minutes, or until the cooked side has a few golden brown spots.
• Once all the tortillas are cooked, cover them to keep them warm and pliable.

Steps:

• Whisk the corn flour and salt in a bowl.
• Pour in the hot water, beginning with the smaller amount, and adding more as needed as you mix with your hand to get a kneadable texture (no dry bits, but not wet enough to stick to your fingers).
• Cover and let the dough rest at least 10 minutes while you begin heating your pan(s). If you have an infrared thermometer, aim for 500-540F.
• Roll a golf-ball size amount of dough in your palms (60-70g).
• Lay the ball between two sheets of plastic (e.g. gallon ziploc bag cut on both sides). With a rolling pin or with a tortilla press, press out a thin circle.
• Gently peel back the plastic and place the tortilla on the hot pan.
• Fry each tortilla for a little less than a minute each side, until a few light brown spots appear. Roll out your second tortilla while the first one is frying and so on. Be aware that the pan temperature will increase if you pause for any extended amount of time.
• Place your tortillas in a warmer or a covered container and serve fresh. Uneaten tortillas can be wrapped and reheated in a pan (softer) or toaster oven (crispier).

Steps:

• Grease a 9" round pan or 8" square pan or line a muffin tin.
• Preheat your oven to 400°F.
• Mill the corn, first at a coarse setting, followed by a fine setting; then mill the wheat at the finest setting.
• Combine the dry ingredients together in a large bowl: flours, sugar, baking powder, and salt.
• In a small bowl, beat the egg, then add the oil and milk.
• Gently stir the wet ingredients into the dry ingredients just until incorporated.
• Pour the batter into your prepared pan and bake for 20 minutes or until a toothpick poked in the center of the cornbread comes out clean. The edges of the cornbread should have begun to brown.
• Carefully transfer to a cutting board or platter and serve warm. Leftovers can be covered and reheated in the microwave for 15 seconds.