Corn Tortillas

1 cup wheat flour or white
1 cup cornmeal
3/4 teaspoon salt
2 tablespoons oil
2/3 cup warm water

Combine all ingredients and knead several minutes. Divide dough into 12 balls. Roll the tortillas out thin. Heat oil in skillet to 350 degrees. Fry one at a time for 40 seconds each.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 108)