Corn Tortillas

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Corn Tortillas

Source: Recipezaar.

 

 

2 cups masa harina flour

1 cup water

1/2 teaspoon salt

 

 

1. Mix flour and salt, then add warm water. Knead until a soft dough

forms, adding more water or flour as needed.

 

2. Tightly wrap dough in plastic wrap and let sit for 10 to 30 minutes.

 

3. Divide dough into about 16 balls, about 1/2 " (13 mm) in diameter

each. Place each ball between 2 sheets of plastic wrap or waxed paper

and roll into 5 " (12.5 cm) round using a rolling pin, heavy

flat-bottomed pan or tortilla press. If the edges of the tortilla are

uneven and crumbly, the dough needs a little more water. If the dough

sticks to the waxed paper and it is very soft, add a few tablespoons

of flour.

 

4. Repeat with remaining dough, leaving each tortilla between the

sheets of waxed paper.

 

5.. Heat an ungreased cast iron griddle or large non-stick skillet

over medium-high heat.

 

6. Peel off the top sheet of waxed paper and invert the tortilla into

the hot pan, quickly and carefully peel off remaining wax paper.

Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or

until it is lightly browned, then turn to the first side for 30

seconds. The cooking time for each tortilla should be less than 2

minutes, do not cook until crispy.

 

 

Makes 16 tortillas.