Corn Tortillas

For the corn tortillas, first mix wheat flour with corn flour and salt. Add the egg and gradually enough water to form a firm kneadable dough. Let it rest for 20 minutes.

Then form balls the size of walnuts from the dough and roll them out into 2 mm thick patties or press them thinly with a tortilla press (preferably lined with plastic wrap).

Toast the corn tortillas in an ungreased pan.

The video for the recipe is here.

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