This is not my first foray into tortilla making. So I knew a bit what I was doing.
Mixing the dough with your hands is a must. I don’t think you would ever get it to hold together without doing so.
The dough is very soft and easily malleable.
I do have a tortilla press. This makes flattening the dough so very easy.
The dough isn’t sticky at all, which makes handling the tortillas no big deal.
The tortillas cook in a few minutes, 3 to 5 minutes per side really. I did not let them get too brown, but you certainly can if that is what you prefer.
Storing the tortillas under a damp towel is an absolute must. If you don’t, they will dry out fairly quickly.
TORTILLAS
2 Cups Corn Flour (Masa Harina)
1 to 1 1/2 Cups Warm Water
1 Teaspoon Salt
Combine all ingredients by mixing with hands. Add enough water so that the dough is moist but stiff enough to hold its shape. Divide into 12 balls and press between waxed paper with a tortilla press. Peel waxed paper from one side of the tortilla and place on a hot griddle. Remove other piece of waxed paper. Cook one at a time until the edges begin to curl and the tortilla is slightly browned. Turn and cook until the puffs appear. Wrap in a dampened cloth and then foil to keep warm.
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