Creamed Corn Tortilla

Creamed Corn Tortilla

Ingredients:
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
corn, sweet, white, raw
oil, olive, salad or cooking
wheat flours, bread, unenriched

Directions:
Combine the flour, baking powder, and salt into a bowl and mix with a whisk.
Add the creamed corn and vegetable oil.
Use a rubber spatula to gently combine until no longer floury.
Gather it into one lump and cover with plastic wrap.
Let it sit at room temperature for about 30 minutes.
Place the dough on a floured surface and separate into 8 portions.
Form each into a ball and use a rolling pin to roll them out to a 20 cm circle.
(The dough gets sticky, so dust with flour while rolling them)
Lightly coat a frying pan with vegetable oil and cook the rolled tortillas one at a time on low-medium heat.
After 2 minutes, flip over and cook for another 2 minutes.