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

Measure flour by dip level pour method or by sifting. Combine ingredients in bowl. Beat with rotary beater until smooth. Spoon 3 tablespoons batter onto a moderate hot ungreased griddle to make a very thin 6 inch pancake. Turn tortillas when edges begin to look dry, not brown. Bake other side. Keep warm in covered pan. Makes 12 tortillas.