Corn Tortillas from Grits

Makes 8 tortillas.

Ingredients:

• 1 c instant corn grits (must be instant)
• 1 c all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 c vegetable oil
• 2/3 c warm water

Directions:

1. 1. In a large bowl, whisk together the grits, flour, baking powder and salt.
   2. Add oil and water. Blend with a fork until incorporated.
   3. On a lightly floured surface, knead the dough 5 minutes. Place dough back in the bowl and cover. Refrigerate one hour or overnight.
   4. Break dough into 8 equal portions. Roll each between your palms into a ball. Using a rolling pin on a clean surface, roll each dough ball into a thin 8-inch tortilla.
   5. Preheat a comal, griddle or large skillet on medium setting. Bake each tortilla (without oil) for a few minutes, flipping over once or twice until there are brown spots on both sides. Remove to a platter.
   6. If not using immediately, cool completely and store in a tightly sealed container for up to 3 days. Reheat on a hot griddle or skillet for a minute or two before use.