Makes 8 tortillas.
Ingredients:
- 1 c instant corn grits
- 1 c all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 c vegetable oil
- 2/3 c warm water
Directions:
-
- In a large bowl, whisk together the grits, flour, baking powder and salt.
- Add oil and water. Blend with a fork until incorporated.
- On a lightly floured surface, knead the dough 5 minutes. Place dough back in the bowl and cover. Refrigerate overnight, or at least one hour.
- Break dough into 8 equal portions. Roll each between your palms into a ball. Using a rolling pin on a floured surface, roll each dough ball into a thin 8-inch tortilla.
- 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.
- 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.
Thanks for this! Helped me get rid of some grits I wasn’t using. I tweaked a few steps and got a nice tortilla in the end. I blended my grits in a Magic Bullet first, before mixing, and I skipped the refrigeration step (was lazy and hungry and didn’t see the point). They tasted delicious but the texture was a bit off. I’m wondering if the grits should be soaked first, then dried again, before blending? Definitely, not the same as real tortilla (with corn masa) but I would definitely eat this again.
Thanks for your ideas. 🙂
I am so happy to hear you liked the tortillas. They do not have the same texture as flour tortillas, but they work nicely and are delicious. My refrigeration step is meant to soften the texture, though your idea of grinding the grits a bit first probably helped soften them too. I haven’t tried soaking the grits beforehand, but it’s a.great idea! Thanks for your input. I really appreciate it!
You obviously never actually tried this recipe. It doesn’t make dough, it makes a liquid batter, so it’s totally useless. I’m trying to figure out how much more flour is needed to make it a dough that can be kneaded, so far you’re off by at least a half cup of flour.
You must use instant grits with this recipe. As with most bread or tortilla doughs, you may need to add a bit more flour depending on the humidity, the milling qualities of the dry ingredients, and whether or not you have fluffed or sifted the flour. I am sorry to hear the recipe did not work well for you. Thank you for taking the time to let us know.