This invention is a corn tortilla dough recipe which results in a corn tortilla which is more pliable, flexible and less suspect to breakage than traditional corn tortillas and can be manufactured in the same manor as flour tortillas with a mixture of 65-70 percent Corn flour (conventional or organic), 10-20 percent gluten (conventional or organic) or wheat flour (conventional or organic), 10-20 percent other incidental ingredients to act as preservative, leavening agent and flavoring.