Blue Corn and Flour Tortillas–Modern Style

1/3 cup sifted all-purpose flour
1 cup water
1 2/3 cups blue cornmeal

Combine flour and cornmeal in bowl. Stir in water and make dough.

Shape into twelve balls and roll each between two sheets greased wax paper.

Cook in a slightly greased griddle with medium heat until lightly brown on both sides.


Blue Corn and Flour Tortillas–Old Style

Tortillas can be made with blue cornmeal mixed with salt and water. Pat the dough into thin sheets between your palms, brown quickly on both sides on a hot griddle with very little oil.

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