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

Combine ingredients in bowl or blender. Beat until smooth. Spoon 3 tablespoons batter onto a moderate hot lightly greased griddle to make a very thin 6 inch pancake. Turn tortillas. Bake other side. Keep warm in oven barely turned on. I freeze leftover tortillas and use them to line casseroles that call for taco-meat ingredients.