Homemade Tortillas
Ingredients:
1 cup corn Masa Harina (I used Masienda Heirloom Corn Masa Harina)
1 cup warm water
1 teaspoon salt
Instructions:
Slowly add the warm water to the masa flour and salt in your bowl, stirring the masa to incorporate evenly by hand.
Knead until the water is fully incorporated. Tortilla masa should be moist to the touch, but not tacky (leaving bits of wet masa on your hand and fingers). If it’s too wet, add a bit more masa; if too dry, add a bit more water. Do the press test mentioned above to make sure your dough is hydrated properly.
Let dough rest, covered at room temperature for 30 minutes.
Next, divide and roll masa into ping pong sized balls.
Using a tortilla press, press balls between two pieces of plastic aiming for a tortilla that is 1/16” ish thick.
Preheat a nonstick pan over medium-high heat. place the tortilla on the hot pan, cooking for about 20 seconds. Flip the tortilla, cooking for an additional 20 seconds. Flip a second time, and cook for about 30 seconds, allowing the tortilla to puff and rise.
Store cooked tortillas in a clean dish towel. Serve immediately.
