Combine flours and salt. Mix water and 2 ts oil, stir into flour mixture to make a soft dough. Divide dough into 12 even pieces. Shape each into a small ball. Coat palms with remaining oil. Roll each ball in oiled hands. Place in a bowl and cover with a cloth or plastic wrap. Let stand about 15 min.

Preheat an ungreased frypan. Shape each ball into a very flat 4" round patty. Roll out on a lightly floured surface to a 6 in circle. Cook each round on preheated frypan until bubbles form on top, and underside is flecked with brown but not too crisp and still flexible.

Stack cooked tortillas, cover with a dry cloth towel. Serve immediately or reheat in 350F oven before serving.

Cut in wedges and crisp to make chips for dips or serve with melted cheese and chilies as nachos.

oils 14 g carbohydrate 3 g protein 2 g fat 86 calories

by Elizabeth Rodier