Homemade Corn Tortillas
Total Steps
5
Ingredients
3
Tools Needed
1
Related Article
Scratch itIngredients
- 2 cups Instant Masa Flour
- 1 1/3 cups water
- 1/4 teaspoon salt
Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
When cool, store tortillas in a plastic bag in the refridgerator for up to a week or freezer for a few months.