Instructions: Heat 8-inch skillet over medium-low heat just until hot. Grease skillet if necessary (I spray lightly with PAM.). To test skillet, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.

Beat all ingredients with hand beater until smooth. Pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until batter forms very thin tortilla about 6 inches in diameter. Cook tortilla until dry around edge, about 2 minutes. Turn and cook other side until golden, about 2 minutes longer.

Makes about 1 dozen tortillas.

* Do NOT use self-rising flour in this recipe.

NOTE: To store, stack tortillas, placing waxed paper between each. Wrap and freeze no longer than 3 months. When ready to use, separate tortillas and thaw covered at room temperature about 30 minutes.

MY NOTES:
Be sure to stir the batter each time you pour it as the heavier ingredients tend to settle to the bottom.

I also find that it takes a bit longer than 2 minutes each side to cool it satisfactorily.

Save yourself some time and use 2 pans at a time or you will be at it for a while.

Cool the pan slightly under running water between tortillas and spray with PAM before starting the next one or the PAM tends to burn off and the tortilla will burn a bit.

Cut tortillas into wedges, sprinkle with your favorite spices and stick them under a broiler for a few minutes to crisp them up and VOILA ...you have tortilla chips! :)

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