Tortillos - cooking recipe

Ingredients

1 c. Gold Medal flour
1/2 c. corn meal
1/4 tsp. salt
1 egg
1 1/2 c. cold water

Preparation

Measure flour by dip-level-pour method or by sifting.
Combine ingredients in bowl.
Beat with rotary beater until smooth.
Spoon three tablespoons batter into a medium-hot ungreased griddle to make a very thin 6-inch pancake.
Turn tortillos when edges begin to look dry, not brown.
Bake other side; keep warm in covered pan. Makes 12 tortillos.