Makes: 10 tortillas
1 1/2 cups water
1 egg replacer
1/2 cup yellow corn meal
1 cup flour
1 1/2 tsp salt
In a large bowl, whisk together all of the ingredients by adding the dry and then the wet. Set aside.
On the stove, warm a non stick skillet on medium heat. Once hot, ladle out about 1/4 cup the batter into the skillet and spread into a thin layer similar to a crepe thickness. Wait about 1 minute and then gently flip the tortilla over. The sides should be slightly golden brown.
Repeat the process until batter runs out.
These corn tortillas pair well with the recipe from my cinco de mayo fiesta.