Corn Tortillas

The back of a Bob's Red Mill Masa Harina Corn Flour bag

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Yields 12 6" Tortillas originally 12 6" Tortillas

Mix the salt into the masa harina corn flour.

Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky.

Let the dough rest for an hour, covered.

Preheat a griddle or flat surface.

Divide the dough into 2 inch balls.

Press dough between two pieces of wax paper, or flatten according to tortilla press directions.

Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute.

Flip to the other side and heat for a few second.

Mix the salt into the masa harina corn flour.
Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky.
Let the dough rest for an hour, covered.
Preheat a griddle or flat surface.
Divide the dough into 2 inch balls.
Press dough between two pieces of wax paper, or flatten according to tortilla press directions.
Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute.
Flip to the other side and heat for a few second.

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