BATTER TORTILLAS

"Simple to prepare - use this versatile bread of Mexico to make your favorite tacos or enchiladas."

1/2 cup Pillsbury’s Best® All Purpose or Unbleached Flour
1/2 cup cornmeal
2 teaspoons sugar
1/4 teaspoon salt
1 cup water
1 egg

Lightly spoon flour into measuring cup; level off. In small bowl, combine all ingredients. Beat with rotary beater until batter is smooth. Let stand 5 minutes.

Heat 8-inch skillet; grease lightly with oil. Pour scant 1/4 cup batter into hot skillet immediately tilting pan until barter covers bottom. Cook until edges start to dry and center is set, about 3 to 5 minutes. Turn to brown other side.

TO SERVE:
Fill with desired filling.

TO MAKE AHEAD:
Wrap tightly in foil and store in refrigerator up to 3 days or in freezer up to 3 months.

Makes 8 tortillas
From: Recipelink.com
Source: Recipe booklet: Breads, Breads, and More Breads, The Pillsbury Company, 1983