Flour+Corn Tortilla

Since I have a bag of Bob's Red Hill 100% Stone Ground Whole Grain Corn Flour, I decided to substitute 1 cup of all-purpose flour with the corn flour when I made the tortilla for lunch.

The dough is easier to roll than flour tortilla, and the result is also softer tortilla.

Daughter loves to eat melted mozzarella cheese in the tortilla, so I will be sticking to this recipe for future tortilla making.