Corn tortillas

Ingredients:

• 1 cup self-raising flour
• 1 cup self-rising cornmeal
• 2 eggs
• 1 tbsp. sugar
• 3/4 cup sour milk or kefir
• 1/3 cup + 1 tbsp water
• 1/4 cup vegetable oil or rendered bacon fat
• Vegetable oil, butter or margarine, for frying

Preparation:

1. Mix all ingredients thoroughly except the frying oil. Heat the frying oil or butter in a large skillet over medium heat.
2. Spoon the batter into the preheated skillet. Use about 2 tablespoons of batter per flatbread.
3. Fry each flatbread until golden brown, flip with a spatula, and then fry the other side. Transfer each flatbread with a slotted spoon to a paper towel-lined plate to drain off excess fat. Leftover dough can be stored in the refrigerator for up to 2 days..