1 c. Gold Medal flour
1/2 c. corn meal
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 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.