Ingredients
Ingredients
- 2 cups (8.5 oz) masa harina corn flour
- 1/2 tsp salt
- 1 1/2 cups warm water (plus more as needed)
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together masa harina and salt until evenly combined.
- Add Water and Combine: Pour in the warm water and mix with a wooden spoon until the dough starts to come together.
- Knead Dough: Knead the mixture by hand for a few minutes until you have a soft, non-sticky dough, adding more water or masa harina a tablespoon at a time as needed. The dough should be slightly softer than playdough but not wet or very dry.
- Rest the Dough: Cover the dough and let it rest for 20 to 30 minutes to allow moisture to fully absorb into the flour.
- Divide Dough: Divide the dough into 16 equal portions, approximately 38 grams or 1 1/2-inch rounds each.
- Form Balls: Roll each portion into a ball, place on a plate, and cover with plastic wrap or a damp kitchen towel to prevent drying out.
- Preheat Skillet: Heat a cast iron skillet over medium-high heat until hot.
- Prepare Tortilla Press: Open the tortilla press and place one sheet of thick food-grade plastic (such as cut resealable gallon-sized bags) on the bottom plate. Place one dough ball on the plastic, then cover with a second sheet of plastic.
- Press Tortillas: Close the tortilla press and use the handle to gently flatten the dough ball into a 6-inch round tortilla. Carefully peel off the top plastic sheet, then peel the bottom plastic sheet away while holding the tortilla in your palm.
- Cook Tortillas: Transfer the tortilla onto the preheated skillet and cook for about 40 to 60 seconds per side. The tortilla should look dry on the bottom and show lightly golden brown spots. If cooking too fast, reduce the heat to medium.
- Steam and Keep Warm: Line an airtight container, such as a tortilla warmer or resealable bag, with a paper towel. Place the cooked tortilla inside to steam, soften, and keep warm.
- Repeat for Remaining Dough: Continue pressing, cooking, and steaming each tortilla until all dough is used.
- Serve or Store: Serve tortillas warm. If storing, refrigerate in an airtight container and reheat on a skillet with a small amount of vegetable or olive oil for added moisture and flavor before serving.
Notes
- Use warm water to help the masa harina absorb moisture better.
- If dough feels too dry, add water 1 tablespoon at a time; if too sticky, sprinkle a little more masa harina.
- If you don’t have a tortilla press, use a heavy flat object like a skillet or rolling pin with plastic wrap.
- Cook tortillas on a hot cast iron skillet for best flavor and texture.
- Keep cooked tortillas covered to retain softness and heat.
- Reheat stored tortillas in a skillet with a bit of oil to restore freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
