I have not made these in a while. Hope they will turn out okay!
1 1/2 cup blue cornmeal
2 cups boiling water
3/4 cup gluten free flour plus more for dusting
1/2 tsp. white pepper
1/2 tsp. nutmeg
In a medium bowl, combine the flour, nutmeg and white pepper together. Set the mixture aside. In a large bowl, pour the boiling water over the cornmeal and stir to mix. Allow the cornmeal cool for 5 minutes. After 5 minutes, use well-floured hands to work the sifted flour mixture in to the cornmeal. Once flour is fully incorporated, remove the dough to a well floured work surface. This dough is very sticky – you will need to replenish the flour on your work surface and hands regularly as you handle it. Knead the dough for 1-2 minutes, replenishing the flour as needed. Pinch off 8 balls of dough and sprinkle the top of each with flour. Meanwhile, heat a griddle over medium-high heat. Once the griddle is hot and, again, using well-floured hands, pat one dough ball into a 3” patty. Place the patty on the griddle, grease the back of a spatula liberally and immediately use it to flatten the tortilla. You will want to press outwards from the center of the tortilla, quickly spreading it out to double its original 3” size. Use spatula to cut tortilla into bite-sized chip pieces. (Do not cut if you want to have a tortilla). Toast the tortilla for at least 2 minutes on either side. The tortilla is done when dark brown spots begin to appear on its surface. Eat immediately or store in an air tight container. Best if reheated before later use.