Homemade Corn Tortillas
By: Tracy Koslicki
Published: Monday, March 9, 2015 - 7:34pm

Ingredients




2 cups of Instant Masa Flour
1 1/3 cups of water
1/4 teaspoon of salt

Preparation

1 In a bowl mix the masa flour with salt.  Add water and mix until a soft dough forms.  If it feels a little dry, add a teaspoon of water at a time. 2 Divide dough into approximately 16 equal balls weighing approximately 1.4 to 1.5 oz each.  If you don’t have a scale, just divide dough in half, then halve each half and repeat until you have 16 pieces.  Roll them into balls and with a moist paper towel, cover them to keep the dough soft. 3 Line each side of a tortilla press with plastic wrap.  Place dough in the middle and press until ball is about 5 to 6 inches in diameter.  *With my press, I did one press, then rotated the tortilla and pressed again because it seemed to press thinner on one side. 4 Heat skillet or griddle on medium high heat.  Carefully peel tortilla off of plastic and cook for about 50 seconds on each side. Cover them with a cloth napkin to keep them soft and warm. 5 When cool, store tortillas in a plastic bag in the refridgerator for up to a week or freezer for a few months.

About

Super easy, 3 ingredient, corn tortillas!  Perfect for tacos or fried for chips!