Title: Corn Tortillas
 Categories: Mexican, Breads
      Yield: 12 servings
      2 c  Corn Flour Tortilla Mix, *
  1 1/4 c  Water; Warm
  *  Use the instant Corn Flour Tortilla Mix.
  ~-- Mix tortilla mix and water with hands until all of the tortilla
  mix is moistened and dough cleans side of bowl, ( add 1 to 2
  teaspoonfuls of water, if necessary).  Cover with damp towel; let
  rest 10 minutes.  Divide dough into 12 1-inch balls.  For each
  tortilla, place 1 ball on waxed paper square; flatten slightly.
  Cover with another waxed paper square. Roll into 6-inch circle.  Peel
  off top waxed paper square.  Heat an ungreased skillet or griddle
  over medium-high heat until hot.  Place tortilla in skillet, waxed
  paper side up.  Cook 30 seconds; immediately remove waxed paper.
  Continue cooking tortilla until dry around edge, about 1 minute. Turn
  and cook the other side until dry, about 2 minutes. stack tortillas,
  placing waxed paper between each.  Cover with damp towel.

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